There is something truly special about this Cornbread Cake with Whipped Honey Butter Recipe that warms the heart and delights the taste buds all at once. This dish takes classic cornbread up a notch by introducing a lightly sweetened, tender crumb that transforms it into a versatile cake perfect for both a comforting side and a sweet treat. Paired with luxurious whipped honey butter, you get a rich, creamy topping that melts beautifully over each slice, enhancing every bite with a subtle honeyed sweetness and just a hint of cinnamon warmth. Whether you’re serving it alongside a Southern feast or enjoying it with your afternoon tea, this Cornbread Cake with Whipped Honey Butter Recipe is destined to become a beloved favorite in your kitchen.
Ingredients You’ll Need
The magic behind this scrumptious cornbread cake lies in its simple, wholesome ingredients. Each one plays a crucial role, from the golden cornmeal that gives the cake its signature corn flavor and tender texture, to the luscious honey that adds sweetness and moisture. Every ingredient works together harmoniously to create that perfect balance between fluffy, moist, and lightly sweet.
- Yellow cornmeal: Provides the classic texture and a delicate corn flavor essential to cornbread.
- All-purpose flour: Adds structure and a soft crumb to balance the cornmeal’s graininess.
- Granulated sugar: Sweetens the batter just enough to turn this into a cake-style cornbread.
- Baking powder: A leavening agent that helps the cake rise to a perfect, tender height.
- Salt: Enhances all the flavors and balances the sweetness.
- Large eggs: Bind the batter and provide richness.
- Whole milk: Moisturizes the batter while adding a creamy taste.
- Unsalted butter (melted and cooled): Boosts richness and ensures moistness without overpowering flavor.
- Honey: Incorporates natural sweetness and a subtle floral hint in both the cake and butter topping.
- Unsalted butter for whipped honey butter (softened): The base for the airy, smooth, and creamy honey butter that crowns the cake.
- Cinnamon (optional): Adds a gentle warmth and spice to the whipped butter.
- Pinch of salt: Balances the sweetness in the honey butter, making it perfectly rich.
How to Make Cornbread Cake with Whipped Honey Butter Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper to ensure your cake comes out clean and intact. Setting up this base first means you’re ready to pour in your batter without delay.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This step ensures all the dry ingredients are evenly combined, giving the cake a uniform texture and flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, whole milk, melted and cooled butter, and honey until completely blended. The honey not only adds sweetness but also gives the batter a beautiful sheen that will help keep the cake moist.
Step 4: Bring It All Together
Slowly pour the wet mixture into the dry ingredients and stir just until combined. Be careful not to overmix — the batter should be slightly lumpy but without dry pockets. Overmixing can lead to a tougher cake, and we want to keep it tender and light.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared baking dish and smooth the surface with a spatula. 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 color and a toothpick inserted in the center comes out clean. Let the cake cool slightly — this makes it easier to slice and allows the flavors to settle beautifully.
Step 6: Whip Up the Honey Butter
While the cake cools, prepare the whipped honey butter. Beat the softened butter with honey, cinnamon if you’re using it, and a pinch of salt until light and fluffy. This whipped butter is like a cloud of sweet, creamy goodness that melts wonderfully over warm slices.
How to Serve Cornbread Cake with Whipped Honey Butter Recipe
Garnishes
Simple garnishes like a drizzle of extra honey or a sprinkle of toasted chopped pecans add an inviting touch. Fresh herbs such as thyme or a dusting of cinnamon can also elevate the flavors and add visual appeal, making each serving feel extra special.
Side Dishes
This cornbread cake pairs beautifully with classic Southern mains like fried chicken, collard greens, or black-eyed peas. It also balances out spicy chili or hearty stews, adding a sweet, soft contrast to savory dishes.
Creative Ways to Present
Cut into bite-sized squares and serve with small dollops of whipped honey butter for a charming appetizer or party treat. For a fun twist, try layering slices with fresh berries and whipped cream for a quick dessert that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover cornbread cake in an airtight container at room temperature for up to two days. Keeping it sealed well helps maintain moisture and prevents it from drying out.
Freezing
You can freeze cornbread cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe container for up to three months. Thaw overnight in the refrigerator before enjoying it again, and whip fresh honey butter when ready to serve.
Reheating
Warm slices gently in a microwave or a low oven until just heated through. Add a generous dollop of whipped honey butter right before serving to recreate that fresh-from-the-oven magic.
FAQs
Can I use a different type of flour?
All-purpose flour is ideal for the perfect texture in this recipe, but you can experiment with whole wheat flour for a nuttier taste. Keep in mind the texture may be denser.
Is there a way to make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains a binding agent like xanthan gum for best results.
Can I make the whipped honey butter ahead of time?
Absolutely. Whip the butter with honey and store it in an airtight container in the fridge for up to 3 days. Bring it to room temperature and re-whip briefly before serving.
What if I don’t have honey on hand?
You can substitute maple syrup or agave nectar in both the cake and butter for a different but delicious flavor.
Can I add corn kernels to the batter?
Yes! Adding fresh or frozen corn kernels gives great texture and bursts of sweetness. About ½ cup folded into the batter works well without changing the structure.
Final Thoughts
This Cornbread Cake with Whipped Honey Butter Recipe is one of those delightful dishes that effortlessly combines simple ingredients into a treat that feels both homey and special. Its tender, sweet crumb paired with the luscious whipped honey butter is pure comfort on a plate. I truly encourage you to give this recipe a try — it’s perfect for sharing with loved ones, whether you’re making a cozy family dinner or adding something unique to your holiday table. Trust me, once you’ve tasted this, it will become one of those recipes you reach for time and time again.
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Cornbread Cake with Whipped Honey Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 slices
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Cornbread Cake with Whipped Honey Butter is a sweet and tender twist on traditional cornbread, perfect as a side dish or a light dessert. The moist cake is enhanced with honey and topped with a fluffy whipped honey butter, adding a delightful touch of sweetness and warmth. Ideal for Southern American cuisine lovers, this recipe is easy to prepare and bakes to a golden perfection.
Ingredients
For the Cornbread Cake:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup honey
For the Whipped Honey Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons honey
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the eggs, whole milk, melted and slightly cooled unsalted butter, and honey until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Stir just until combined, being careful not to overmix to keep the cornbread tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Slightly: Remove the cornbread from the oven and allow it to cool slightly before serving to ensure it holds its shape when sliced.
- Prepare Whipped Honey Butter: While the cake is baking or cooling, beat the softened unsalted butter with honey, cinnamon (if using), and a pinch of salt using a mixer or whisk until the mixture is light, fluffy, and well combined.
- Serve: Slice the warm cornbread cake into 9 pieces and serve each slice with a generous dollop of whipped honey butter on top for a delicious finishing touch.
Notes
- This cornbread cake is sweeter and more tender than traditional cornbread, making it suitable as both a side dish or a light dessert.
- For extra flavor and texture, consider adding a handful of corn kernels or a pinch of nutmeg to the batter before baking.
- Ensure not to overmix the batter to maintain a light and tender crumb.
- The whipped honey butter can be prepared ahead and refrigerated; bring it to room temperature before whipping again.
