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
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). 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.
