If you’re craving something that beautifully marries the comforting crumb of cake with the rustic charm of classic cornbread, then this Cornbread Cake Recipe is going to become your new favorite. It’s a delightful twist that’s tender, slightly sweet, and perfect for breakfast, dessert, or a snack anytime you want a little homemade happiness. With its golden crust and moist, crumbly texture, this recipe brings together simple pantry staples into something truly special.
Ingredients You’ll Need
This Cornbread Cake Recipe relies on straightforward, pantry-friendly ingredients that play pivotal roles in delivering its signature flavor and texture. Each component is essential, contributing to everything from the cake’s delicate rise to its buttery, sweet finish.
- 1 cup all-purpose flour: Adds structure and softness to the cake’s crumb.
- 1 cup cornmeal: Gives the cake its signature rustic texture and that lovely corn flavor.
- 1/2 cup granulated sugar: Sweetens the cake just right, balancing the cornmeal’s earthiness.
- 1 tablespoon baking powder: Provides lift to keep the cake light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 2 large eggs: Bind ingredients together and add moisture.
- 1 cup milk: Keeps the batter moist and tenderizes the crumb.
- 1/2 cup unsalted butter, melted: A rich, buttery flavor that also tenderizes the cake.
- 1 teaspoon vanilla extract: Brings a warm, aromatic note that elevates the cake.
- 1/4 cup honey (optional): Adds natural sweetness and a subtle floral hint.
How to Make Cornbread Cake Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by heating your oven to 350°F (175°C). Grease and flour either an 8-inch square or a 9-inch round baking pan to ensure your cake doesn’t stick. Taking this prep step seriously means a beautiful, easy-to-remove cake every time.
Step 2: Whisk Together Dry Ingredients
In a large bowl, combine all-purpose flour, cornmeal, sugar, baking powder, and salt. Whisking these dry ingredients evenly distributes the leavening agent and ensures the sugar and salt mingle perfectly with the flour and cornmeal. This step sets the foundation for a uniformly textured cake.
Step 3: Mix the Wet Ingredients Separately
Beat your eggs in a separate bowl until smooth, then add milk, melted butter, vanilla extract, and honey if you choose to use it. Mixing the wet ingredients separately helps even distribution, so when combined with the dry mix, the batter comes together beautifully without overmixing.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t worry about small lumps; those are perfectly normal. Overmixing can make your cornbread cake tough instead of tender, so gentle folding is key.
Step 5: Bake Until Golden Brown
Transfer the batter to your prepared pan and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted in the center comes out clean. This baking stage is where the magic happens, turning your simple batter into a beautifully risen cake with a delicate crumb.
Step 6: Cool and Serve Warm
Allow the cake to cool in the pan for about 10 minutes before serving. This resting time helps it set, but it’s still best enjoyed warm — slather it with butter or an extra drizzle of honey for that irresistible finishing touch.
How to Serve Cornbread Cake Recipe
Garnishes
A little something on top can elevate your cornbread cake. Try a light spread of softened butter or a drizzle of honey to emphasize its sweet, buttery notes. Fresh berries or a sprinkle of powdered sugar also add a pop of color and a touch of freshness.
Side Dishes
This cake pairs wonderfully with savory dishes to create a well-rounded meal. Think of chili, hearty soups, or barbecue — the cornbread cake’s slightly sweet flavor offers a perfect balance to bold, spicy mains. It’s equally delightful alongside creamy cheeses or a fresh fruit salad for a lighter touch.
Creative Ways to Present
Try slicing the cornbread cake into wedges and serving it with flavored butters such as herb-infused or cinnamon-honey for an inviting twist. You can also cut it into small squares and use them to make mini sandwiches with pulled pork or smoked chicken, turning this humble cake into a centerpiece for your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover cornbread cake in an airtight container at room temperature for up to two days to maintain its moistness. If you want it to last longer, the refrigerator will keep it fresh for four to five days, just make sure to bring it back to room temperature before serving for the best flavor and texture.
Freezing
This Cornbread Cake Recipe freezes beautifully. Wrap the completely cooled cake tightly in plastic wrap, then place it in a freezer bag or container. It will keep well for up to three months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating gently.
Reheating
To bring your cornbread cake back to life, warm individual slices in the microwave for about 15 to 20 seconds or place the whole cake in a preheated oven at 300°F (150°C) until warmed through. This helps revive that fresh-baked softness and buttery aroma you love.
FAQs
Can I substitute the all-purpose flour for gluten-free flour in this Cornbread Cake Recipe?
Absolutely! Using a gluten-free all-purpose flour blend should work just fine. Just make sure the blend includes xanthan gum or another binder to keep the cake from crumbling. The texture might be slightly different but still delicious.
Is honey necessary for this recipe?
Honey is optional and adds a subtle floral sweetness, but the cake is delicious without it thanks to the granulated sugar. You can leave it out or try other sweeteners like maple syrup based on your preference.
Can I use buttermilk instead of regular milk?
Yes! Buttermilk will add a lovely tangy flavor and can make the cake even more tender. Just remember that the acidity can interact with baking powder slightly, so your cake might rise a bit differently but will still be fantastic.
How do I store leftover cornbread cake to keep it moist?
After cooling, store your cake in an airtight container at room temperature or in the refrigerator. Adding a slice of bread inside the container can help retain moisture. Avoid exposing it to air to prevent it from drying out.
Can this Cornbread Cake Recipe be made vegan?
With a few substitutions like flax eggs instead of eggs, plant-based milk for dairy milk, and vegan butter or oil for butter, you can turn this recipe vegan-friendly. The texture might vary slightly but the flavor will still be wonderfully satisfying.
Final Thoughts
This Cornbread Cake Recipe is such a joy to make and even more delightful to eat. Its simple ingredients and straightforward steps create a unique treat that feels special yet totally approachable. Whether you’re sharing it with loved ones or indulging in a quiet moment to yourself, it’s the kind of recipe that feels like a warm hug. Give it a try and watch it quickly become a pantry staple and a family favorite.
Print
Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cornbread Cake is a moist and flavorful baked treat combining the rustic texture of cornmeal with the softness of a cake. Perfect as a side for savory meals or as a comforting snack, it features a delicate balance of sweetness enhanced with vanilla and optional honey. With a tender crumb and golden crust, it’s easy to prepare and sure to please.
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 the Oven: Preheat your oven to 350°F (175°C) and grease and flour an 8-inch square or 9-inch round baking pan to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined.
- 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 well to combine all wet ingredients.
- Combine Ingredients: Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined; it’s okay if the batter has some lumps—avoid overmixing to keep the cake tender.
- Bake: Transfer the batter into the prepared baking pan, smoothing the top slightly. 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 & Serve: Remove the cornbread cake from the oven and allow it to cool for about 10 minutes in the pan. Serve warm with butter or additional honey if desired.
Notes
- For a richer flavor, substitute milk with buttermilk.
- Honey is optional but adds a lovely natural sweetness and moistness to the cake.
- Do not overmix the batter to ensure a tender crumb.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat gently in the oven or microwave before serving.
