If you’ve ever wished cornbread could step right into the spotlight and become a showstopper dessert, then this Cornbread Cake Recipe is exactly what you need to try. It’s a delightful twist on classic cornbread, turning it into a moist, tender cake that’s sweetened just enough and bursting with flavor. Think golden crumb, a touch of vanilla, and if you like, a kiss of honey for that perfect balance. This Cornbread Cake Recipe is simple enough for weeknight baking but special enough to impress family and friends, making it a favorite you’ll want to bake again and again.
Ingredients You’ll Need
Gathering the ingredients for this Cornbread Cake Recipe is a breeze because each one plays an essential role in creating the perfect texture, sweetness, and that iconic golden color. From the mix of all-purpose flour and cornmeal to the richness brought by butter and eggs, every component works in harmony.
- 1 cup all-purpose flour: Provides the structure for a tender, soft crumb that holds the cornbread cake together perfectly.
- 1 cup cornmeal: Adds that classic cornbread texture and a subtle, sweet corn flavor that gives this cake its unique personality.
- 1/2 cup granulated sugar: Sweetens the cake without overpowering the natural corn flavor, balancing savory and sweet beautifully.
- 1 tablespoon baking powder: Acts as the leavening agent to ensure your cornbread cake rises fluffy and light.
- 1/2 teaspoon salt: Enhances the overall flavors, making every bite a little more vibrant.
- 2 large eggs: Bind the ingredients together and add moisture for a soft, rich cake texture.
- 1 cup milk: Keeps the batter smooth and adds tenderness to the crumb.
- 1/2 cup unsalted butter, melted: Brings a luxurious richness and moistness, ensuring the cake doesn’t dry out.
- 1 teaspoon vanilla extract: Introduces a warm, aromatic note that complements the honey and butter perfectly.
- 1/4 cup honey (optional): Adds natural sweetness and a hint of floral flavor, elevating the Cornbread Cake Recipe to dessert status.
How to Make Cornbread Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by heating your oven to 350°F (175°C). Choose an 8-inch square or 9-inch round baking pan and give it a good greasing followed by a light dusting of flour to keep your cake from sticking and to ensure that beautiful golden crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your flour, cornmeal, sugar, baking powder, and salt. This step helps evenly distribute the leavening and flavors so that every bite tastes consistent.
Step 3: Blend the Wet Ingredients
Now, beat the eggs in a separate bowl until smooth. Add the milk, melted butter, vanilla extract, and if you’re using it, the honey. Mix them well to create a smooth, inviting liquid that will give the cake moisture and flavor.
Step 4: Combine Wet and Dry Mixtures
Pour your wet ingredients into the dry mixture and fold gently until just combined. It’s perfectly fine if there are a few lumps; overmixing can make the cake tough, so keeping it light and airy is key here.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan, spreading it evenly. Bake for about 30 to 35 minutes or until the top turns a glorious golden brown and a toothpick inserted in the center comes out clean. The sweet aroma alone will tell you that it’s done.
Step 6: Cool and Enjoy
Once baked, let your cornbread cake cool in the pan for 10 minutes. This short pause allows the cake to set slightly, making it easier to slice. Serve it warm with a pat of butter or a drizzle of honey for that irresistible melt-in-your-mouth finish.
How to Serve Cornbread Cake Recipe
Garnishes
When it comes to garnishing your Cornbread Cake Recipe, simplicity is your best friend. A little extra honey drizzled on top or a sprinkle of powdered sugar can add a lovely visual appeal and just a touch of sweetness to enhance the flavor without overpowering it.
Side Dishes
This cornbread cake pairs beautifully with fresh seasonal fruits or a scoop of vanilla ice cream when served as a dessert. For a brunch or snack, try it alongside chili, baked beans, or even a hearty salad to balance the sweetness with savory sides.
Creative Ways to Present
Want to wow your guests? Cut the cornbread cake into elegant squares and layer with fresh berries and whipped cream for a stunning trifle. Or serve individual slices topped with a dollop of mascarpone cheese and a sprinkle of toasted pecans for a sophisticated twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which is rare because this Cornbread Cake Recipe disappears quickly—store them in an airtight container at room temperature for up to two days. Keeping it covered prevents it from drying out and maintains that lovely moist texture.
Freezing
This cake freezes well, making it a convenient make-ahead treat. Wrap tightly in plastic wrap and then in foil before popping it into the freezer for up to three months. When ready, thaw overnight in the fridge for best results.
Reheating
To bring your cornbread cake back to life, warm slices in the microwave for about 20 seconds or pop them in a preheated oven at 300°F (150°C) for 10 minutes. Adding a little butter on top before reheating will restore that fresh-baked richness deliciously.
FAQs
Can I use gluten-free flour in this Cornbread Cake Recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free blend, but make sure the blend contains xanthan gum or a similar binder to keep the texture light and tender.
Is honey necessary for this recipe?
Honey is optional but highly recommended. It adds a lovely depth of sweetness and moisture. If you prefer, you can leave it out or substitute with maple syrup for a unique flavor twist.
Can I make this Cornbread Cake Recipe vegan?
With some tweaks, yes! Replace eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg) and swap butter for a vegan alternative. Use plant-based milk like almond or oat milk for the best results.
How long does the cake keep fresh?
Stored properly at room temperature, this cornbread cake stays fresh for 2 days. Refrigerating can extend it to 4 or 5 days, but make sure to bring it back to room temperature before serving for the best texture.
Can I add flavors like jalapeño or cheese?
Of course! Adding diced jalapeños or shredded cheddar cheese turns this sweet cornbread cake into a savory delight perfect for brunch or as a side dish with dinner. Just reduce sugar slightly to balance the flavors.
Final Thoughts
This Cornbread Cake Recipe is a wonderful surprise that turns humble cornbread into a tender, sweet cake that’s sure to become a beloved classic in your kitchen. It’s straightforward to make, irresistibly tasty, and versatile enough to suit many occasions. I genuinely hope you enjoy baking and sharing this recipe as much as I do—it’s a little slice of golden comfort that’s perfect any time you crave something special and satisfying.
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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 moist and slightly sweet Cornbread Cake combines the crumbly texture of traditional cornbread with the richness of a cake, making it a perfect dessert or an indulgent side. Made with a mix of all-purpose flour and cornmeal, sweetened with sugar and honey, and flavored with vanilla, it’s baked to a golden perfection that’s wonderfully tender and flavorful.
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 prevent sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined and evenly distributed.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then add the milk, melted unsalted butter, vanilla extract, and honey if using. Mix these wet ingredients well to combine.
- Combine Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir the batter until just combined; it’s okay to have some lumps as overmixing can toughen the cake.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until the cornbread cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Serve warm, optionally with butter or an extra drizzle of honey for enhanced flavor.
Notes
- For extra moisture and flavor, honey is optional but recommended.
- Do not overmix the batter as lumps help keep the cake tender.
- You can use a non-stick spray instead of butter and flour for prepping the baking pan.
- Serve warm for the best taste and texture, but the cake can be stored covered at room temperature for up to 2 days.
- This recipe is adaptable: add jalapeños or cheese for a savory twist.
