If you’re searching for a delightful twist on classic cornbread, this Cornbread Cake Recipe will quickly become your new favorite. It balances the crumbly, slightly sweet goodness of traditional cornbread with a cake-like softness and a touch of honey that keeps every bite moist and flavorful. Whether you want a cozy dessert or a versatile side, this recipe brings that perfect golden color, tender crumb, and a subtle vanilla aroma that will brighten any table. Trust me, once you try this cornbread cake, it will effortlessly become a staple in your kitchen.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Cornbread Cake Recipe. Each component plays a vital role in building its signature texture, sweetness, and irresistible golden hue. Let’s dive into these simple but essential pantry stars.
- 1 cup all-purpose flour: Provides structure and balance, keeping the cake tender but not dense.
- 1 cup cornmeal: Adds that essential cornbread flavor and a pleasant grainy texture.
- 1/2 cup granulated sugar: Sweetens the cake just enough to highlight the corn’s natural sweetness without overpowering it.
- 1 tablespoon baking powder: Acts as the leavening agent, giving the cake a light and fluffy rise.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 large eggs: Bind everything together and add richness.
- 1 cup milk: Keeps the cake moist and tender, while helping the batter come together smoothly.
- 1/2 cup unsalted butter, melted: Provides moisture and a luscious buttery flavor.
- 1 teaspoon vanilla extract: Introduces a warm, inviting aroma and subtle depth.
- 1/4 cup honey (optional): Adds natural sweetness and a touch of floral complexity to the cake.
How to Make Cornbread Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking the cornbread cake evenly, giving it a lovely golden crust without drying out the inside. Grease your 8-inch square or 9-inch round baking pan with butter or nonstick spray, then lightly dust it with flour to prevent sticking and ensure easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt. This step ensures your leavening and flavoring are evenly distributed, which helps the cake rise uniformly and taste consistent in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs until smooth, then add the milk, melted butter, vanilla extract, and honey if you’re using it. Mixing these wet ingredients first makes it easier to gently fold them into the dry mixture without overworking the batter, which keeps the cake light and tender.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mixture, and stir gently until just combined. It’s perfectly okay to have some lumps in the batter—overmixing can result in a tougher texture. The goal is a batter that’s thick and slightly lumpy, a sign that the cornbread cake will be moist and fluffy.
Step 5: Bake and Cool
Pour the batter into your prepared pan and spread it evenly. Bake for 30 to 35 minutes until the top turns a gorgeous golden brown, and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes before serving, so it finishes setting and your kitchen gets to bask in that amazing aroma.
How to Serve Cornbread Cake Recipe
Garnishes
This Cornbread Cake Recipe is delicious on its own, but you can elevate it with a few simple garnishes. A pat of melting butter or a drizzle of honey enhances its natural sweetness, while a sprinkle of cinnamon or powdered sugar adds a charming finishing touch. Fresh berries or a spoonful of whipped cream are fantastic for a more decadent presentation.
Side Dishes
Pair your cornbread cake with savory dishes like chili, barbecue ribs, or a hearty stew for a classic Southern-inspired meal. It also makes a lovely companion to fresh garden salads or roasted veggies, offering a delightful contrast in texture and flavor. Its versatility makes it a perfect fit for both weeknight dinners and special occasions.
Creative Ways to Present
Serve your cornbread cake warm in wedges, or cut it into smaller, bite-sized squares for a party platter. Layer slices with creamy butter or cream cheese and fruit preserves for a visually stunning and mouthwatering treat. You can even turn leftovers into a base for a sweet breakfast bake topped with honey and nuts.
Make Ahead and Storage
Storing Leftovers
You can keep leftover slices of cornbread cake covered tightly at room temperature for up to two days. For longer storage, wrap them in plastic wrap or store in an airtight container in the fridge for about 4 to 5 days, which helps maintain their moist texture.
Freezing
This Cornbread Cake Recipe freezes wonderfully. Wrap individual slices in plastic wrap and place them in a zip-top freezer bag. They’ll stay fresh for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm in the oven.
Reheating
To bring back that freshly baked warmth, reheat your slices in a preheated oven at 325°F (160°C) for 10-15 minutes. Microwaving works too, but the oven method keeps the crumb nicely textured without making it soggy.
FAQs
Can I use buttermilk instead of regular milk?
Absolutely! Buttermilk adds a slight tang and tenderizes the cornbread cake, making it even moister, which many people enjoy. Just substitute it cup for cup with milk.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to choose one that includes xanthan gum or another binder to keep the texture similar.
Can I add extra flavors or mix-ins?
You certainly can! Consider folding in fresh corn kernels, chopped jalapeños, or shredded cheese for a savory spin, or some cinnamon and nutmeg for a warmer, spiced version.
How do I know when the cornbread cake is done?
The best way is to insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the cake is perfectly baked. The top should also be golden brown and spring back lightly when touched.
Can I double the recipe for a larger cake?
Yes, doubling the recipe works great. Just use a larger baking pan or two pans and adjust the baking time slightly, starting to check for doneness around 35 minutes.
Final Thoughts
This Cornbread Cake Recipe is a true crowd-pleaser that blends the charm of cornbread with the softness of a cake, making it flexible for all sorts of meals and moods. I hope you enjoy baking it as much as I love sharing it, and that it brings warmth and happiness to your table as it has to mine!
Print
Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cornbread Cake is a moist, sweet, and lightly crumbly treat that combines the hearty texture of cornmeal with the softness of traditional cake. Perfect for serving warm with a pat of butter or a drizzle of honey, this easy-to-make dessert or side dish is baked to a golden brown perfection and offers a delightful balance of flavors with hints of vanilla and honey.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup honey (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or 9-inch round baking pan to ensure the cake doesn’t stick during baking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and seasonings.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add in the milk, melted unsalted butter, vanilla extract, and honey if you’re using it. Mix these wet ingredients together until they are fully combined and smooth.
- Combine Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; it’s okay if there are some lumps—overmixing can make the cake tough.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 30 to 35 minutes. The cornbread cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Remove the pan from the oven and allow the cake to cool for about 10 minutes. Serve warm for the best flavor and texture, optionally topped with additional butter or honey.
Notes
- Do not overmix the batter to keep the texture light and tender.
- Using honey is optional but adds a nice natural sweetness and moisture.
- Ensure the baking pan is properly greased and floured to prevent sticking.
- For a richer taste, substitute milk with buttermilk if desired.
- You can add corn kernels or jalapeños for a savory twist, but adjust salt accordingly.
