Sweet Cornbread Cake Recipe

Why This Recipe Works: This Sweet Cornbread Cake combines the texture of traditional cornbread with the moistness and sweetness of a cake. It’s perfect as a dessert or a sweet side dish, pairing beautifully with savory meals or enjoyed on its own. The addition of honey and sugar ensures it has the perfect level of sweetness.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted and cooled
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla extract

Directions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similar sized cake pan.
2. Combine Dry Ingredients:
   • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. Mix Wet Ingredients:
   • In another bowl, combine the milk, melted butter, honey, eggs, and vanilla extract. Whisk until smooth.
4. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. The batter will be slightly lumpy.
5. Pour into Pan:
   • Pour the batter into the prepared baking dish and spread it out evenly.
6. Bake:
   • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Cool and Serve:
   • Allow the cornbread cake to cool in the pan for about 10 minutes before slicing and serving. Serve warm or at room temperature, optionally with a drizzle of honey or a pat of butter.

Note:

• For a richer flavor, you can substitute half of the milk with buttermilk.