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
Scale
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
