Name: Cornbread Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract

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If you’re craving the ultimate comfort food mashup of classic cornbread and sweet, buttery cake, this Cornbread Cake is about to become your new obsession. Imagine all the rustic charm and golden color of traditional Southern cornbread, taken up a notch with irresistible sweetness and a tender, moist crumb. It’s perfect on its own, heavenly with a drizzle of honey, and downright decadent with a dollop of whipped cream. Whether you’re making it for a casual weeknight dessert or to wow guests at your next get-together, Cornbread Cake is the one recipe everyone will ask for again and again.

Ingredients You’ll Need

One of the best things about Cornbread Cake is how the simplest ingredients transform into something truly magical. Each staple plays a key role in creating that signature flavor and texture—the cornmeal brings a gentle grit, the sugar adds a cake-like sweetness, and the butter makes every bite melt-in-your-mouth delicious. Here’s what you’ll need:

Yellow cornmeal: This is what gives Cornbread Cake its signature sunny color and classic taste.
All-purpose flour: It works with the cornmeal to create just the right amount of tenderness.
Granulated sugar: Adds just enough sweetness for cake vibes, but you can adjust to taste!
Baking powder: Helps the cake rise beautifully, creating a light and fluffy crumb.
Salt: Balances all the flavors and keeps the sweetness in check.
Milk: Makes the batter luxuriously moist and ensures everything comes together smoothly.
Unsalted butter (melted): Infuses rich flavor and helps form the perfectly tender cake texture.
Large eggs: Bind the ingredients and add structure, making every slice hold together.
Vanilla extract: A touch of vanilla brings warmth and depth, turning simple cornbread into a bakery-worthy cake!

How to Make Cornbread Cake

Step 1: Prepare Your Pan and Preheat Oven

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease a 9×9-inch baking pan with butter or nonstick spray. This step ensures your Cornbread Cake will pop out easily, with those perfect golden edges everyone loves.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Blending these dry ingredients first ensures every bite has a balanced flavor and that your cake will rise evenly as it bakes.

Step 3: Combine Wet Ingredients

Grab a separate medium bowl and whisk together the milk, melted butter, eggs, and vanilla extract until beautifully combined. Melted butter infuses every crumb with richness, while eggs and milk add moisture for that soft cake texture.

Step 4: Bring It All Together

Now, pour the wet mixture into the bowl with your dry ingredients. Using a spatula or wooden spoon, gently stir everything together until just combined—no need to overmix! Overmixing can make cake dense, so stop when there are no big streaks of flour left. Your batter should be thick, creamy, and irresistible looking.

Step 5: Bake the Cornbread Cake

Pour the batter into your prepared baking pan, smoothing the top with a spatula for an even layer. Slide the pan into the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The top should be temptingly golden and have a slight spring when touched.

Step 6: Cool and Slice

Let your Cornbread Cake cool in the pan for at least 10 minutes—this makes slicing so much easier and keeps the cake ultra moist. Now, cut into generous squares and get ready for some swooning.

How to Serve Cornbread Cake

Garnishes

For a classic touch, serve each slice of Cornbread Cake with a pat of soft, salted butter right as it comes out of the oven. If your sweet tooth is talking, a drizzle of golden honey or a cloud of whipped cream turns every bite into a true treat. Fresh berries also add a pop of color and tang that pairs perfectly with the cake’s buttery base.

Side Dishes

This Cornbread Cake fits beautifully alongside hearty stews, chili, or slow-cooked barbecue for a playful sweet-and-savory contrast. It’s also a fabulous companion for brunch spreads—think scrambled eggs, crispy bacon, and lots of coffee.

Creative Ways to Present

Try slicing the Cornbread Cake into little squares and stacking them with layers of whipped cream and berries for a dessert parfait, or cut into rustic wedges and serve in cast iron skillets for Southern charm. You could even crumble and layer it in a trifle for a show-stopping finale at potlucks. This recipe is as versatile as it is delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cornbread Cake fresh by covering it tightly and storing at room temperature for up to 2 days. If you’d like to keep it moist longer, wrap the cake or store it in an airtight container in the refrigerator for up to 4 days—just be sure to bring it to room temp before serving for the best texture.

Freezing

Cornbread Cake freezes wonderfully! Once completely cooled, cut into individual pieces and wrap tightly in plastic wrap and foil, or use freezer-safe bags. Frozen slices will stay delicious for up to 2 months. Thaw overnight on the counter or reheat gently in the microwave whenever a craving hits.

Reheating

If you love your Cornbread Cake warm (and honestly, who doesn’t?), just pop a slice in the microwave for 10–15 seconds or warm it in a 300°F (150°C) oven for a few minutes. Add a pat of butter or a drizzle of honey to refresh every bite.

FAQs

Can I make Cornbread Cake without eggs?

Yes, you can substitute the eggs with a “flax egg” (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) or use a commercial egg replacer. The texture may be a little denser, but the flavor will still shine through.

What kind of cornmeal should I use?

For best results, use yellow cornmeal—not cornbread mix or polenta. Medium or fine grind both work well, adding that lovely golden color and signature texture to your Cornbread Cake.

Why is my Cornbread Cake dry?

Usually, dryness is a result of overbaking or not enough liquid in the batter. Be sure to measure ingredients accurately and pull the cake from the oven as soon as a toothpick comes out clean. Also, don’t skip the butter, as it’s crucial for moisture!

Can I add mix-ins like corn kernels or jalapeños?

Absolutely! Fold in up to 1 cup of additions, like fresh corn, chopped jalapeños, or even shredded cheese, after combining your batter. It’s a fun way to make Cornbread Cake uniquely yours, whether you lean sweet, savory, or somewhere in between.

Is Cornbread Cake gluten-free?

The base recipe uses all-purpose flour, but you can try substituting your favorite 1:1 gluten-free flour blend to keep the texture similar. Just check that all other ingredients are certified gluten-free if you need to avoid gluten entirely.

Final Thoughts

I can’t recommend this Cornbread Cake enough—it’s the kind of recipe you’ll make once and find yourself dreaming about again and again! Whether you’re sharing it with friends over coffee, pairing it with chili on a cozy night, or sneaking a square for dessert, don’t be surprised if this sweet twist on cornbread takes up permanent residence in your recipe box. Happy baking!

Cornbread Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 8 reviews

Author: admin
Total Time: 45 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the sweet and comforting flavors of this Cornbread Cake. A delightful twist on traditional cornbread, this moist and tender cake is perfect for dessert or a sweet treat any time of day.

Ingredients

Scale

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup milk
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Combine wet ingredients: In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
Combine ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
Bake: Pour the batter into the prepared pan and bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool for 10 minutes before slicing and serving.