Cornbread cake, also known as corn cake, is a delightful twist on the traditional cornbread. This dessert-like treat boasts a rich, moist texture and a slightly sweet taste, making it a popular choice for gatherings, potlucks, and family meals. The history of cornbread dates back to Native American cuisine, where corn was a staple ingredient. As European settlers arrived in the Americas, they adapted the native recipes and incorporated their own ingredients, leading to the development of various cornbread styles. The sweet cornbread cake is one such adaptation that has gained popularity across the United States, with slight variations in ingredients and preparation methods in different regions.
This cornbread cake is the ultimate fusion of sweet and savory, offering a moist, fluffy texture with a delightful hint of sweetness. Trust me, it’s so delicious and easy to make, you may never go back to traditional cornbread again.
With a texture that’s cake-like yet retains that characteristic cornmeal crunch, this cornbread cake is incredibly versatile. Enjoy it topped with butter, honey, or jam, or serve it alongside your favorite dish for an irresistible touch of sweetness.
Fair warning, though: once you’ve tried this cornbread cake, you might find it hard to go back to regular cornbread!
Cornbread Cake Ingredients:
- Cornmeal – Using only 1 cup of cornmeal creates that classic cornbread texture while keeping the cake light and fluffy.
- All-purpose flour – Flour provides structure to the cake. Opt for unbleached flour if you can.
- Granulated sugar – This cake is a bit sweeter than traditional cornbread, and the sugar helps create a lovely crust and golden-brown top.
- Baking powder – This essential ingredient helps the cornbread cake rise and maintain its fluffy texture.
- Salt – A touch of salt balances out the sweetness of this cake. Use sea salt, if possible, instead of table salt.
- Vegetable oil – The combination of oil and butter in this recipe delivers both fat and flavor. Vegetable oil keeps the cornbread cake lighter than using all butter.
- Melted unsalted butter – I recommend using unsalted butter so you can control the salt content.
- Honey – Honey and cornbread are a match made in heaven. It adds another layer of sweet flavor to this delightful cake.
- Eggs, beaten – Lightly beat your eggs before mixing them into the wet ingredients to ensure they combine evenly. If possible, use room temperature eggs.
- Milk – Full-fat milk works best in this recipe for extra flavor, but skim milk or non-dairy milk will also work. Use room temperature milk if possible.
Get ready to experience cornbread in a whole new light with this scrumptious cornbread cake recipe. Enjoy!
Ready to make this delightful cornbread cake?
Here’s how to create this scrumptious treat in a few simple steps:
- Preheat your oven to 350°F and generously coat a 9×13-inch baking pan with non-stick cooking spray.
- Grab a large bowl and mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the vegetable oil, melted butter, honey, beaten eggs, and milk.
- Gently pour the oil mixture into the flour mixture, stirring until just combined. Remember not to overmix, or you might end up with a dense cake.
- Transfer the batter to the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 45 minutes, or until the top begins to turn golden brown and cracks start to appear.
Now, all that’s left to do is let your taste buds enjoy this mouthwatering cornbread cake. Bon appétit!
HOW DO YOU KEEP CORNBREAD MOIST?
Keeping cornbread moist is essential for a delicious and enjoyable experience. This cornbread cake recipe already has milk, melted butter, and vegetable oil to ensure it’s full of moisture.
To make sure your cornbread stays super moist, follow these two simple tips:
- Don’t overmix your batter – a light touch is key to maintaining that tender crumb.
- Avoid overbaking – keep an eye on the baking time to prevent a dry cornbread cake.
If you do happen to overbake your cornbread, don’t worry! Serving it warm with a bit of butter and honey will add extra moisture and make it even more irresistible.
CAN YOU FREEZE CORNBREAD CAKE?
Absolutely! Just let it cool completely, then cut it into squares or leave it whole in the pan. Place it in an airtight container or a sealed freezer bag, and it can be frozen for up to three months.
HOW TO SERVE CORNBREAD?
As for serving suggestions, cornbread is versatile and delicious in many ways. You can:
- Serve it as a side dish with roast chicken or meatloaf
- Pair it with a comforting homemade soup or chili
- Top it with butter and jam for a sweet treat
- Or even enjoy it alongside your favorite ice cream
Get creative and savor your cornbread cake in whichever way you prefer!
Scroll to Bottom for Printable Recipe Card.
SWEET CORNBREAD CAKE
- Total Time: 55 minutes
- Yield: 9 Servings 1x
Description
Get ready to whip up a mouthwatering cornbread cake with this easy recipe. Here are the ingredients you’ll need and the simple steps to follow:
Ingredients
- 1 cup cornmeal
- 3 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2 tbsp baking powder
- 1 tsp salt
- 2/3 cups vegetable oil
- 1/3 cup melted unsalted butter
- 2 tbsp honey
- 4 eggs, beaten
- 2 ½ cups milk
Instructions
- Preheat your oven to 350°F and generously coat a 9×13-inch baking pan with non-stick cooking spray.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together the vegetable oil, melted butter, honey, beaten eggs, and milk.
- Gently pour the oil mixture into the flour mixture, stirring until just combined. Remember not to overmix, or you might end up with a dense cake.
- Transfer the batter to the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 45 minutes, or until the top begins to turn golden brown and cracks start to appear.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: DESSERT
- Cuisine: American
Keywords: CORNBREAD CAKE
[inline_related_posts title=”CHECK OUT THESE AWESOME, EASY RECIPES:” title_align=”left” style=”list” number=”4″ align=”none” ids=”” by=”categories” orderby=”rand” order=”DESC” hide_thumb=”no” thumb_right=”no” views=”no” date=”yes” grid_columns=”2″ post_type=”” tax=””]
ANSWERING YOUR BURNING QUESTIONS:
Is Cornbread Healthy to Eat?
While cornbread is undeniably scrumptious, I wouldn’t exactly classify it as a health food. Cornmeal and flour are both high in carbohydrates, which can cause blood sugar levels to spike, and this recipe also includes sugar.
As with all things, moderation is key—try to resist the temptation to indulge in too many pieces!
Is Cornbread a Bread or Cake?
Cornbread is actually a type of quick bread, which means there’s no yeast or kneading required. This is one of the reasons it’s so simple and quick to make.
Quick breads use baking powder as a leavening agent and tend to be a bit sweeter than traditional breads. So while it’s not quite a cake, cornbread does have a slightly sweet flavor that sets it apart from your typical loaf.
What Happens If You Overmix Cornbread?
Be extra mindful not to overmix your batter when preparing cornbread. Overmixing activates the gluten in the flour, which can cause your cornbread to become dry and crumbly. Just mix until combined—having a few lumps in the batter is perfectly fine.
Why Is My Cornbread Spongy?
While it’s not a common issue, a spongy texture in cornbread can still happen. Overbaking your cornbread can lead to this sponge-like texture as moisture evaporates and more air pockets are formed. Keep a close eye on your cornbread to make sure it doesn’t overbake.
Leftover Cornbread:
Don’t let your leftover cornbread go to waste—there are plenty of ways to enjoy it!
- Serve it at breakfast with butter, honey, or jam
- Use it to make a delicious cornbread stuffing
- Crumble it over a casserole for an extra layer of crunch
Get creative and savor every last bite of your cornbread!
