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
Scale
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
