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
Scale
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.
