🌽 Sweet Cornbread Cake

🍽️ Cuisine: Southern American

🥧 Dish Type: Side Dish / Dessert

🌟 Flavor Profile: Sweet, buttery, slightly grainy (cornmeal texture)

🍰 Texture: Moist, cake-like, tender with a golden crust

🍯 Served With: Chili, BBQ, or drizzled with honey or butter

🍴 Servings: 9–12 squares

⏱️ Total Time: 35–40 minutes

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📝 Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¾ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup whole milk (or buttermilk for a tangy twist)
• ⅓ cup vegetable oil or melted butter
• ¼ cup honey (optional, for extra sweetness)
• 1 tsp vanilla extract (optional, for a cake-like flavor)

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🔥 Directions:

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk eggs, milk, oil (or butter), honey, and vanilla until smooth.
4. Combine & Pour:
   Add wet ingredients to dry and mix just until combined. Don’t overmix. Pour into prepared pan.
5. Bake:
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
6. Cool & Serve:
   Let it cool slightly before cutting. Serve warm with butter, a drizzle of honey, or whipped cream!

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✅ Tips & Notes:

• Want a fluffier cake? Use buttermilk + ½ tsp baking soda.
• For a corn pudding cake, add a can of creamed corn and reduce milk slightly.
• Turn it into muffins: Fill lined muffin tins ⅔ full and bake for 15–18 minutes.