There’s nothing quite like Cornbread Cake — that golden, slightly crumbly, and sweet square of pure comfort. This recipe brings together the best parts of classic cornbread and a tender, honey-kissed cake, hitting that just-right spot between savory and sweet. Whether you serve it as a side dish at a family barbecue or sneak a piece for breakfast with jam, you’re in for a delicious treat that’s easy to make and impossible not to love. Cornbread Cake is sure to become a new favorite for every occasion!
Ingredients You’ll Need
This list is a mix of simple pantry staples and a few special touches to make your Cornbread Cake truly shine. Each ingredient has a job to do—some add flavor, some bring the perfect crumb, and others ensure that picture-perfect golden hue we all crave.
- Cornmeal: The unmistakable star, providing classic flavor and a little rustic texture.
- All-purpose flour: Softens the cake’s crumb and gives it a lovely lightness.
- Baking powder: Gives your Cornbread Cake lift, so it’s fluffy instead of dense.
- Baking soda: Works with buttermilk for extra rise and tenderness.
- Salt: Enhances sweetness and brings the corn flavors forward.
- Granulated sugar: Adds just enough sweetness to balance the corn and honey.
- Large eggs: Bind everything together and add richness.
- Buttermilk: The secret to ultra-moist crumb and a gentle tang.
- Unsalted butter (melted): Bathes each bite with buttery flavor and keeps things plush.
- Honey: For subtle floral sweetness and that beautiful golden crust on top.
How to Make Cornbread Cake
Step 1: Prepare Your Pan and Oven
Let’s get everything ready before we dive in! Preheat your oven to 350°F so it’s perfectly hot when the batter is ready. Grease a 9×9-inch baking dish with butter, or line it with parchment paper for easy cleanup and removal. This little step ensures your Cornbread Cake slides out without a hitch—and nothing sticks behind.
Step 2: Mix the Dry Ingredients
Grab a big mixing bowl and whisk together the cornmeal, flour, baking powder, baking soda, salt, and granulated sugar. This step evenly distributes all the leavening agents and sugar throughout the batter, so every bite of your Cornbread Cake is just as good as the last. Whisking well here helps avoid lumps later.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs lightly, then add the buttermilk, melted butter, and honey. Whisk until smooth and glossy. This little combo brings creamy richness and a gentle honey flavor that makes Cornbread Cake so irresistible. Make sure your melted butter has cooled a bit before mixing, so it doesn’t scramble the eggs.
Step 4: Combine and Mix—Gently!
Pour your wet ingredients into the bowl with the dry mixture. Using a large spoon or spatula, stir just until combined. Don’t overmix; a few streaks of flour are perfectly fine. This technique keeps the Cornbread Cake tender and gives it that signature light, cake-like crumb you’ll want to show off.
Step 5: Bake Until Golden and Set
Pour your silky batter into the prepared pan, using a spatula to smooth the top. Pop it in the oven for 30 to 35 minutes. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean (a few moist crumbs are okay!). Let your Cornbread Cake cool for at least 15 minutes before slicing—this helps set the crumb and keeps things neat when serving.
How to Serve Cornbread Cake
Garnishes
A pat of creamy butter melting on top is classic, but feel free to get creative! Try a drizzle of extra honey, a sprinkle of flaky sea salt, or a dollop of tangy jam. Even a light dusting of powdered sugar works when serving Cornbread Cake as a dessert.
Side Dishes
Cornbread Cake pairs beautifully with chili, smoky barbecue, or a big bowl of hearty soup. For breakfast, serve it with scrambled eggs and fresh fruit. It can even be cut into cubes for an indulgent brunch spread or as a sweet treat beside coffee.
Creative Ways to Present
Want to impress? Cut your Cornbread Cake into squares and serve in a napkin-lined basket for a picnic vibe, or slice it into wedges and layer with whipped cream and berries for a tempting shortcake-style dessert. You can even split pieces and griddle them with extra butter for a crispy, caramelized edge.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cornbread Cake in an airtight container at room temperature for up to two days. If your kitchen is especially warm or humid, store it in the fridge instead to help it stay fresh and moist.
Freezing
Wrap individual pieces of Cornbread Cake tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep their flavor and texture for up to three months. To enjoy, just thaw at room temperature or gently reheat.
Reheating
Bring slices back to that just-baked warmth by briefly microwaving them (about 10–15 seconds per piece), or warming in a 300°F oven for a few minutes. If you like, brush with melted butter or a touch more honey before serving for extra freshness.
FAQs
Can I use a different type Side Dish, Dessert
Absolutely! Fine or medium grind will give Cornbread Cake a smoother crumb, while coarser ground cornmeal adds more rustic texture. Just use what you love or have on hand—both work wonderfully.
What should I do if I don’t have buttermilk?
No worries—make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk, then let it sit for a few minutes. This quick sub brings the same tenderness and just the right amount of tang to your Cornbread Cake.
Can I make Cornbread Cake gluten free?
Yes! Swap out the all-purpose flour for your favorite cup-for-cup gluten-free mix. The result will still be soft, golden, and delicious, perfect for anyone who needs to avoid gluten.
Why did my Cornbread Cake turn out dry?
Most often, dryness comes from overbaking or overmixing. Be sure to check at the 30-minute mark and remove from the oven as soon as a toothpick comes out clean. Also, stir the batter only until everything is just combined for that perfect moist crumb.
Can I make Cornbread Cake in advance for a party?
Definitely! Bake it a day ahead and store (covered) at room temperature or in the fridge. Just reheat gently before serving so it tastes fresh and soft, and don’t forget those show-stopping garnishes.
Final Thoughts
If you’re looking for a sweet and cozy classic that’s easy enough for weeknights but special enough for company, give this Cornbread Cake a try. Its tender crumb, golden crust, and honey warmth are truly something to savor. Gather your family, slice it up, and watch it disappear faster than you’d believe!
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Cornbread Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Cornbread Cake recipe is a delightful twist on traditional cornbread, combining the sweetness of honey with the savory flavors of cornmeal and buttermilk. Perfect as a side for chili or barbecue or enjoyed warm with butter and jam, this moist and flavorful cake is a versatile treat for any occasion.
Ingredients
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×9-inch baking dish or line with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In a separate bowl, whisk eggs, buttermilk, melted butter, and honey until smooth.
- Combine mixtures: Pour wet mixture into dry ingredients and stir until just combined.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- Serve: Allow to cool slightly before slicing and serving.
Notes
- This cornbread cake pairs well with chili, barbecue, or simply with butter and jam for a sweet treat.
- For added texture, consider using coarse-ground cornmeal for a more rustic appeal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 14g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
