This soft, moist cornbread cake blends the delightful sweetness of cake with the comforting richness of cornbread. It’s a versatile dish that pairs beautifully with savory meals or stands alone as a sweet treat.
Why You’ll Love This Recipe
I love how this cornbread cake is the perfect balance of sweet and savory. Its moist, cake-like texture makes it an ideal side for hearty meals like chili or barbecue, but it’s equally satisfying as a dessert with a drizzle of honey. With simple ingredients and quick preparation, it’s a recipe I can turn to anytime.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup honey (optional, for extra sweetness)
Directions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking dish or a 9-inch round cake pan.
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Mix the Wet Ingredients:
In a separate bowl, beat the eggs. Add the milk, melted butter, vanilla extract, and honey (if using). Stir until well combined.
Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently until just combined. The batter may remain slightly lumpy—this is fine.
Bake the Cake:
Pour the batter into the prepared baking dish or cake pan, spreading it evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve:
Let the cake cool for about 10 minutes before slicing. Serve warm with a pat of butter or a drizzle of honey for added sweetness.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Servings: 9 servings
Calories: 250 kcal per serving
Variations
Spicy Twist: Add 1-2 diced jalapeños for a spicy kick.
Cheesy Cornbread Cake: Stir in 1/2 cup of shredded cheddar cheese before baking.
Citrus Flavor: Add a teaspoon of orange or lemon zest for a fresh, zesty note.
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend.
Honey Butter Glaze: Mix softened butter with honey and spread it over the warm cake for a decadent finish.
Storage/Reheating
Storage: Store leftover cornbread cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Reheating: Reheat individual slices in the microwave for 15-20 seconds or warm the entire cake in a 300°F (150°C) oven for about 10 minutes.
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FAQs
Can I make this cornbread cake in advance?
Yes, this cake stays moist and delicious for a couple of days, making it perfect for prepping ahead. Just store it in an airtight container.
Can I use a different type of milk?
Absolutely! You can use almond milk, soy milk, or even buttermilk for a tangy flavor.
How do I prevent the cake from being dry?
Avoid overmixing the batter and bake just until a toothpick inserted in the center comes out clean. Overbaking can make the cake dry.
Can I make this recipe without the honey?
Yes, the honey is optional. If you prefer less sweetness, simply omit it.
Can I freeze cornbread cake?
Yes, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
This cornbread cake brings together comfort and versatility in one delicious recipe. Whether I’m serving it alongside a savory dish or enjoying it as a dessert, it’s always a hit. With simple ingredients and endless customization options, it’s a go-to recipe that fits any occasion. Give it a try and let me know how you enjoy yours!
📖 Recipe:
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Cornbread Cake
- Total Time: 40-45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Delight in the soft, moist texture of this Cornbread Cake, a perfect blend of sweet cake and hearty cornbread. Ideal as a side dish for savory meals or a standalone dessert, this easy recipe is sure to become a family favorite.
Ingredients
1 cup all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
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 to 350°F (175°C) and prepare an 8-inch square or 9-inch round baking pan by greasing and flouring.
- Prepare Dry Ingredients: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- Mix Wet Ingredients: Beat eggs in a separate bowl, then add milk, melted butter, vanilla extract, and honey (if using). Mix well.
- Combine Ingredients: Pour wet ingredients into the dry mixture. Stir gently until just combined; lumps are okay.
- Bake: Transfer batter to the prepared pan. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow to cool for 10 minutes. Serve warm with butter or honey.
Notes
For a spicy variation, add diced jalapeños.
Make it cheesy with shredded cheddar or zesty with a citrus zest.
Gluten-free option: Substitute all-purpose flour with a gluten-free blend.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 250 kcal
