If you’re craving a warm, comforting treat that perfectly balances sweet and savory, you are going to love this Cornbread Cake Recipe. Imagine a golden, moist cake with the delightful grainy texture of cornmeal that melts in your mouth. This recipe combines the homely charm of classic cornbread with the softness of a cake, creating a versatile dish that feels like a hug from the inside. Whether served for breakfast, dessert, or a snack, it’s sure to become a staple in your kitchen that everyone asks for again and again.
Ingredients You’ll Need
These ingredients are simple staples, each playing a vital role in crafting the ideal texture and rich flavor of the Cornbread Cake Recipe. From the slightly gritty cornmeal to the luscious melted butter, every part contributes something special to your final masterpiece.
- All-purpose flour: Provides structure and softness to the cake’s crumb.
- Cornmeal: Adds that essential cornbread flavor and a wonderful grainy texture.
- Granulated sugar: Brings just the right amount of sweetness without overpowering.
- Baking powder: The leavening agent that ensures a light and fluffy rise.
- Salt: Enhances all the flavors with a subtle contrast.
- Eggs: Bind the ingredients and contribute to moisture and structure.
- Milk: Adds moisture and helps dissolve the sugars for a tender crumb.
- Unsalted butter, melted: Gives richness and that irresistible buttery flavor.
- Vanilla extract: Infuses warmth and depth to balance the corn’s natural sweetness.
- Honey (optional): A natural sweetener that adds a delicate floral note and moistness.
How to Make Cornbread Cake Recipe
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350°F (175°C). This temperature is perfect for baking the cake evenly to a beautiful golden crust. Grease and lightly flour an 8-inch square or a 9-inch round baking pan to ensure your cake releases easily once baked — no sticky moments here.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined. This step is crucial to distribute the leavening agent and salt uniformly throughout your batter, giving your Cornbread Cake Recipe a consistent rise and balanced taste.
Step 3: Combine Wet Ingredients
In a separate bowl, beat your eggs lightly. Then add in the milk, melted butter, vanilla extract, and honey if you’re using it. Mixing these wet ingredients separately makes it easier to incorporate them smoothly and ensures your cake will be moist and richly flavored.
Step 4: Bring Wet and Dry Together
Pour your wet mixture into the dry ingredients. Using a spatula or wooden spoon, gently stir just until you no longer see dry flour. It’s okay if the batter has small lumps; overmixing can make the cake tough instead of delightfully tender.
Step 5: Bake to Perfection
Transfer your batter into the prepared pan, smoothing the surface evenly. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s done when the top turns a gorgeous golden-brown and a toothpick inserted into the center comes out clean without any sticky batter.
Step 6: Cool and Enjoy
Let your Cornbread Cake Recipe cool for about 10 minutes before serving. This brief rest lets the flavors develop and the texture set to the perfect moist consistency. Serve it warm with a pat of butter or a drizzle of honey to make every bite heavenly.
How to Serve Cornbread Cake Recipe
Garnishes
Simple garnishes can elevate your Cornbread Cake Recipe beautifully. A pat of whipped butter melting over a warm slice creates a luxurious mouthfeel. Fresh honey drizzled on top adds a lovely sheen and sweetness, perfect for breakfast or a teatime treat. For a little extra flair, sprinkle a touch of cinnamon or chopped toasted nuts for crunch and warmth.
Side Dishes
This cake pairs wonderfully with both sweet and savory side dishes. For a wholesome brunch, serve it alongside fresh fruit salad or a dollop of creamy yogurt. As a savory partner, it complements chili, roasted vegetables, or a hearty soup perfectly — the cake’s mild sweetness balancing stronger flavors like a charm.
Creative Ways to Present
Want to impress your guests? Cut the Cornbread Cake Recipe into squares and serve them stacked with layers of honey butter or a smear of cream cheese mixed with herbs. Or turn the slices into mini sandwiches with ham and cheese for an unexpected twist. Even more fun, use cookie cutters to create charming bite-sized shapes for parties or kids’ snacks.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cornbread cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. If you want to preserve its moistness longer, refrigerating it for up to a week works well, just be sure to bring it back to room temperature before serving to enjoy its full flavor.
Freezing
This Cornbread Cake Recipe freezes wonderfully. Wrap the cooled cake tightly in plastic wrap then foil before placing it in the freezer. It will keep well for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then warm gently to restore that freshly baked taste and texture.
Reheating
To reheat, pop slices in a toaster oven or conventional oven at a low temperature for 5 to 10 minutes until warmed through. You can also warm individual portions in the microwave for about 20 seconds, perfect for a quick breakfast fix. Just be careful not to overheat or the texture may dry out slightly.
FAQs
Can I substitute buttermilk for regular milk in this Cornbread Cake Recipe?
Absolutely! Buttermilk will add a lovely tang and make the cake extra tender. Just use the same amount as the regular milk and enjoy the subtle flavor twist.
What is the purpose of the honey in this recipe?
Honey adds natural sweetness and moisture while giving the cake a delicate floral undertone. It’s optional but highly recommended if you like your cake a bit more moist and nuanced in flavor.
Can I use a different type of flour?
All-purpose flour is ideal here for structure and softness. You can experiment with whole wheat flour but it might make the cake denser and change its classic tender crumb.
How do I know when the cake is done baking?
The cake is done when the top is a detailed golden brown and a toothpick inserted in the center comes out clean without wet batter. This usually takes between 30 to 35 minutes at 350°F.
Is this Cornbread Cake Recipe gluten-free?
As written, the recipe uses all-purpose flour so it is not gluten-free. To make it gluten-free, substitute the flour with a 1-to-1 gluten-free baking mix and ensure your baking powder is gluten-free too.
Final Thoughts
There’s something truly heartwarming about a homemade Cornbread Cake Recipe. It’s both timeless and versatile, bringing a touch of sweetness and comfort to any occasion. I encourage you to give this recipe a try, whether you’re a seasoned baker or someone looking for a fun kitchen project. You’ll love how easy it is to make and how beautifully it turns out every time.
Print
Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously moist Cornbread Cake made with a blend of all-purpose flour and cornmeal, sweetened with sugar and honey, and flavored with vanilla. Perfectly baked to a golden brown with a soft crumb, this versatile cake is great for breakfast, snacks, or a comforting dessert.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or a 9-inch round baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs. Then add the milk, melted unsalted butter, vanilla extract, and honey if using. Mix these wet ingredients thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; it’s okay if there are some lumps to keep the cake tender.
- Transfer Batter and Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Serve warm, optionally with extra butter or honey for added sweetness.
Notes
- Do not overmix the batter to maintain a tender crumb; lumps are fine.
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Honey is optional but adds a pleasant sweetness and moisture.
- Store leftovers wrapped at room temperature for up to 2 days or refrigerate for up to a week.
- This cornbread cake pairs wonderfully with butter, honey, or fresh berries.
