Cornbread Cake Recipe
If you’ve ever dreamed of a comforting, sweet treat that walks the line between cake and classic cornbread, this Cornbread Cake Recipe is exactly what you need in your life. Imagine a golden, tender cake with the delightful texture of cornmeal balanced by a touch of sweetness and a hint of vanilla—perfect for breakfast, a snack, or even a cozy dessert. With simple pantry staples, this recipe fills your kitchen with the warm aroma of freshly baked goodness that everyone will rave about.
Ingredients You’ll Need
This Cornbread Cake Recipe calls for straightforward ingredients you likely have on hand, each chosen to bring out the perfect texture, flavor, and color that make this cake irresistible. From the coarse cornmeal adding that signature crumbly bite to the rich melted butter that keeps it moist—every ingredient plays a vital role.
- 1 cup all-purpose flour: Provides structure and tenderness to the cake’s crumb.
- 1 cup cornmeal: Adds that signature cornbread texture and a slightly nutty flavor.
- 1/2 cup granulated sugar: Sweetens the cake just enough without overpowering.
- 1 tablespoon baking powder: Ensures the cake rises beautifully and stays light.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 2 large eggs: Bind the ingredients and add richness.
- 1 cup milk: Moistens and tenderizes the crumb.
- 1/2 cup unsalted butter, melted: Adds moisture and a wonderful buttery flavor.
- 1 teaspoon vanilla extract: Adds subtle depth and warmth to the flavor.
- 1/4 cup honey (optional): Provides natural sweetness and a hint of floral notes.
How to Make Cornbread Cake Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare your baking pan—either an 8-inch square or a 9-inch round—by greasing it lightly and dusting with flour to ensure your cornbread cake releases easily once baked.
Step 2: Prepare Dry Ingredients
In a large mixing bowl, whisk together the flour, cornmeal, granulated sugar, baking powder, and salt until evenly combined. This dry mix forms the foundation for your cake and ensures that your leavening is distributed uniformly.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs. Then add milk, melted butter, vanilla extract, and honey if you’re using it. Mix everything well to create a smooth wet mixture that will bring moisture and flavor into your cake.
Step 4: Combine Ingredients
Pour the wet ingredients into the big bowl of dry mixture. Stir gently with a spatula just until the ingredients come together; a few lumps are perfectly fine and help keep your cake tender. Avoid overmixing for the best texture.
Step 5: Bake
Pour the batter into your prepared pan, leveling the surface with a spatula. Bake for 30-35 minutes, or until the cake turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. Your kitchen will start smelling heavenly by now!
Step 6: Cool & Serve
Allow the cake to cool in the pan for about 10 minutes. Serving it warm is ideal, especially with a slather of butter or a drizzle of honey to enhance that natural sweetness and richness.
How to Serve Cornbread Cake Recipe
Garnishes
Simple garnishes can elevate this cornbread cake beautifully. Think: a pat of melting butter, a drizzle of pure honey, or a sprinkle of powdered sugar for a delicate sweetness. Fresh berries or a dollop of whipped cream can add a fresh contrast that’s equally delightful.
Side Dishes
This Cornbread Cake Recipe pairs wonderfully with savory sides such as chili, baked beans, or even a fresh green salad. It’s an all-around versatile dish that complements both hearty meals and lighter fare, making it a wonderful addition to your table.
Creative Ways to Present
For a festive touch, slice the cake into squares and top each with cream cheese frosting or a scoop of vanilla ice cream. You can also serve it layered with fresh fruits and whipped cream for a playful twist that impresses guests and family alike.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread cake stays fresh when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Keeping it covered prevents it from drying out and preserves that soft crumb you love.
Freezing
If you want to enjoy this Cornbread Cake Recipe later, you can freeze the cooled cake by wrapping it in plastic wrap and then aluminum foil or a freezer-safe bag. It freezes well for up to three months—just thaw overnight in the fridge before serving.
Reheating
To reheat, pop individual slices in the microwave for 20-30 seconds or warm the entire cake in a preheated 325°F oven for about 10 minutes. Adding a little butter or honey after warming makes each bite taste freshly baked.
FAQs
Can I use buttermilk instead of regular milk?
Absolutely! Using buttermilk adds a slight tang that enhances the flavor and can make the cake even more tender. Just substitute it in equal amounts for the milk.
Is the honey necessary in this recipe?
No, the honey is optional. It adds a lovely natural sweetness and moisture, but your cornbread cake will still be delicious without it, thanks to the sugar and vanilla.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. For best outcomes, use a blend that includes xanthan gum or other binding agents.
How can I tell when the cake is done baking?
The best way is to insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs clinging to it, your cornbread cake is perfectly baked.
Can I add mix-ins like corn kernels or jalapeños?
Definitely! Adding corn kernels will boost the corn flavor and texture, while jalapeños can give the cake a spicy kick. Just fold them into the batter in Step 4 before baking.
Final Thoughts
There’s just something so comforting about a slice of cornbread cake warm from the oven, and this Cornbread Cake Recipe offers all that homestyle joy with a touch of sweetness and richness. Whether you’re serving it up for breakfast, snack time, or dessert, it’s sure to become a beloved staple. I encourage you to give it a try and watch how quickly it disappears at your next meal or gathering—your friends and family will thank you!
Print
Cornbread Cake Recipe
- Total Time: 40-45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This classic Cornbread Cake recipe combines the hearty texture of cornmeal with the softness of a traditional cake, creating a deliciously moist and slightly sweet baked treat. Perfect as a side dish or a comforting snack, this recipe yields a tender cornbread with subtle hints of vanilla and honey, baked to a golden perfection.
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). Prepare an 8-inch square or 9-inch round baking pan by greasing it well and lightly dusting with flour to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add in the milk, melted unsalted butter, vanilla extract, and honey if using. Mix well until all wet ingredients are fully incorporated.
- Combine Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently using a spatula or spoon just until the ingredients are combined; it’s okay if there are a few lumps remaining. Avoid overmixing to maintain a tender crumb.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Remove the cornbread cake from the oven and allow it to cool in the pan for about 10 minutes. Serve warm, optionally with extra butter or honey for added sweetness.
Notes
- Make sure not to overmix the batter to keep the cornbread moist and tender.
- You can substitute milk with buttermilk for a tangier flavor.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- The optional honey adds natural sweetness and moisture, but you can omit it to reduce sugar content.
- This cornbread can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
