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
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 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.
