Description
This classic Cornbread Cake is a delightful twist on traditional cornbread, offering a moist and slightly sweet texture perfect for breakfast, brunch, or as a side dish. Made with a combination of cornmeal and all-purpose flour, the cake is enhanced with a touch of vanilla and optional honey for added sweetness. Baked to golden perfection, it’s simple to prepare and wonderfully versatile.
Ingredients
Scale
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: Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square or 9-inch round baking pan to ensure the cake doesn’t stick after baking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined. This will create a uniform base for the cake batter.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the milk, melted butter, vanilla extract, and honey if you choose to use it. Mix these ingredients well to combine all flavors.
- Combine Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined—don’t overmix. It’s okay if the batter is a bit lumpy.
- Bake: Transfer the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cornbread cake cool for about 10 minutes in the pan. Serve it warm, optionally topped with butter or additional honey for sweetness.
Notes
- Do not overmix the batter; lumps help keep the cake light and tender.
- Using honey is optional but adds a nice natural sweetness.
- Serve warm for the best texture and flavor.
- Can be sliced and enjoyed as a breakfast treat or alongside soups and stews.
