Cornbread Cake Recipe
Cornbread Cake is that magical combination of sweet, buttery cake and nostalgic, rustic cornbread—think comfort food with a golden twist. This crowd-pleaser transforms the classic American side into a dessert (or anytime treat) that’s fluffy, moist, and just the right amount of sweet. Whether served straight from the oven with a pat of melting butter or dressed up for a dinner party, Cornbread Cake brings a warm, friendly vibe to any table and is guaranteed to make everyone reach for seconds.
Ingredients You’ll Need
With just a handful of ingredients, you’re already halfway toward a tender, golden Cornbread Cake. Each one plays its part, from the cozy sweetness to the soft, crumbly texture and irresistible aroma—nothing extra, just pure delight.
- Cornmeal: Brings that signature grainy-yet-fluffy bite and deep yellow color we all love in cornbread treats.
- All-purpose flour: Adds lightness and structure, helping the cake hold its perfectly tender crumb.
- Granulated sugar: The not-so-secret twist, lending just enough sweetness to make this cake stand out as a dessert.
- Baking powder: This leavener helps your Cornbread Cake rise high and proud for a beautiful, cakey slice.
- Salt: Just a pinch brings all the flavors into sharp, delicious focus—you’ll miss it if it’s gone.
- Milk: Moistens the dry mix and gives your finished cake an extra touch of richness (swap for buttermilk for a more tender crumb).
- Large eggs: The glue that holds everything together, plus they lend a soft, custardy feel to each bite.
- Unsalted butter (melted and slightly cooled): Adds depth and luscious, buttery flavor to every forkful.
- Vanilla extract: The subtle background note that makes the cake taste just a little more special and fragrant.
How to Make Cornbread Cake
Step 1: Get the Oven Ready
Start by preheating your oven to 350°F (175°C), which is the sweet spot for achieving golden edges and a perfectly soft center. Grease a 9×9-inch baking dish or line it with parchment paper for easy removal and cleanup later—future you will thank you!
Step 2: Mix Dry Ingredients
In your biggest mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This blending step ensures every bite of your Cornbread Cake is evenly flavored and textured, giving it that classic, uniform golden crumb.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk up the milk, eggs, melted butter, and vanilla extract until smooth and a little frothy. Keeping the wet and dry separate until the last minute results in a cake that’s tender, not dense.
Step 4: Bring It All Together
Pour your wet ingredients into the dry mixture and gently stir until just combined. Don’t worry if you see a few lumps! Over-mixing leads to toughness, and we want our Cornbread Cake to stay plush and delicate.
Step 5: Bake and Enjoy
Scrape the batter into your prepared baking dish, smoothing the top lightly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. Let it cool for a few minutes—if you can wait—before cutting generous slices, because Cornbread Cake is meant to be shared warm and fresh.
How to Serve Cornbread Cake
Garnishes
Dress up your Cornbread Cake with a drizzle of honey, a sliver of softened butter that melts right in, or even a dusting of powdered sugar for a touch of elegance. A spoonful of homemade jam or a dollop of whipped cream is never out of place, either!
Side Dishes
This cake shines right alongside a steaming bowl of chili, tangy barbecue, or creamy soups. For dessert time, partner it with fresh berries and a scoop of vanilla ice cream—trust me, the balance of sweet, savory, and creamy is pure bliss.
Creative Ways to Present
Cut your Cornbread Cake into fun shapes with cookie cutters for playful snack platters, or layer with sweetened cream and fruit for a fabulous trifle. Turn leftovers into breakfast by reheating a slice and topping it with maple syrup and toasted nuts.
Make Ahead and Storage
Storing Leftovers
Simply cover the cooled Cornbread Cake tightly with plastic wrap or transfer it to an airtight container. It keeps beautifully at room temperature for up to two days, and in the fridge for up to five—still tender and delicious on day five!
Freezing
Let the cake cool completely, then wrap individual slices in plastic wrap and a layer of aluminum foil for extra protection. Tucked into a freezer bag, your cake will stay fresh in the freezer for up to three months. Just thaw at room temperature or gently warm before enjoying.
Reheating
A quick zap in the microwave (about 15 seconds per slice) works wonders if you want your Cornbread Cake warm and soft. For a slightly crisp edge, you can reheat slices in a toaster oven or regular oven at 300°F until just heated through.
FAQs
Can I make Cornbread Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The recipe still works beautifully, though you might notice a slightly different texture—just as tasty, though!
Can I reduce the sugar for a less sweet version?
Definitely. You can scale the sugar back to 3/4 or even 1/2 cup if you want a subtly sweet Cornbread Cake, or replace it with honey or coconut sugar for a flavor twist.
What can I add for extra flavor or texture?
For fun mix-ins, stir in ½ cup of corn kernels, diced jalapeños, blueberries, or even a handful of shredded cheddar cheese before baking. Each addition gives your Cornbread Cake a unique spin!
How do I prevent the cake from turning out dry?
Be careful not to overbake or overmix the batter. Also, using buttermilk instead of regular milk can help create an even moister, more tender cake.
Can Cornbread Cake be made ahead for a party?
Yes, it’s party-perfect! Bake a day ahead, cover tightly, and store at room temp. You can quickly warm it up before serving so it tastes freshly baked and extra inviting.
Final Thoughts
If you’re ready to fall in love with an easy, homey bake that’s guaranteed to win smiles, do yourself a favor and whip up Cornbread Cake soon. It’s simple, comforting, and absolutely irresistible—a must-have for bakers of all skill levels. Happy baking!
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Cornbread Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of a classic cornbread and a moist cake with this easy-to-make Cornbread Cake recipe. Perfect for satisfying your sweet tooth or serving as a comforting dessert.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- 1 cup milk
- 2 large eggs
- ½ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking dish.
- Mix dry ingredients: In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix milk, eggs, melted butter, and vanilla.
- Combine mixtures: Pour wet ingredients into dry ingredients, stir until just combined.
- Bake: Transfer batter to baking dish, bake for 30–35 minutes until a toothpick comes out clean.
- Serve: Let cool slightly, slice, and serve.
Notes
- For a cake-like texture, use buttermilk instead of regular milk.
- Add ½ cup of corn kernels or jalapeños for extra flavor.
- Enjoy warm with honey or butter.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
