If you’re on the lookout for a delightful twist on a classic favorite, this Cornbread Cake Recipe will quickly become your new go-to dessert or snack. It fuses the beloved texture and warmth of traditional cornbread with the sweet, cake-like softness that feels like a comforting hug in every bite. Moist, golden, and perfectly balanced between sweet and buttery, this cornbread cake is perfect for when you want something simple yet irresistibly delicious. Whether you’re making it for a family gathering, a cozy afternoon treat, or a southern-inspired dessert, this recipe is as charming as it is easy to whip up.
Ingredients You’ll Need
Everything in this recipe is straightforward and pantry-friendly, yet each ingredient plays a crucial role in building that moist texture, sweet flavor, and inviting color that make the Cornbread Cake Recipe so special.
- 1 cup yellow cornmeal: Adds that signature cornbread texture and a beautiful golden hue.
- 1 cup all-purpose flour: Provides structure and balances the cornmeal’s graininess for a tender crumb.
- 1 cup granulated sugar: Sweetens the cake while also helping to create a lovely caramelized crust.
- 1 tablespoon baking powder: Ensures the cake rises nicely for a light, fluffy bite.
- 1/2 teaspoon salt: Enhances all the flavors, preventing the sweetness from overwhelming the palate.
- 1 cup milk: Keeps the cake moist and helps blend all ingredients smoothly.
- 1/2 cup unsalted butter, melted: Adds rich flavor and tenderizes the crumb for that melt-in-the-mouth feel.
- 2 large eggs: Bind everything together and contribute to the cake’s soft, airy texture.
- 1 teaspoon vanilla extract: Brings warmth and depth, elevating the overall flavor profile.
How to Make Cornbread Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Greasing a 9×9-inch baking pan is essential for easy release and helps ensure even browning on the edges. A well-prepped pan is the first step to baking success.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This dry blend forms the base of your cake, and whisking thoroughly ensures an even distribution of leavening and seasoning.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the milk, melted butter, eggs, and vanilla extract together. Mixing these liquids first helps them incorporate smoothly into your dry mix later, creating a consistent batter without lumps.
Step 4: Blend Wet and Dry Ingredients
Pour the wet ingredients into the dry ones, stirring just until combined. Be careful not to overmix, or your cake might turn tough. A few small lumps are perfectly fine and help keep the texture light and tender.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and spread it evenly. Bake in your preheated oven for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean, signaling a moist but fully set cake.
Step 6: Cool and Serve
Let the cake cool in the pan for about 10 minutes before slicing. This brief rest helps the cake set even more, making it easier to cut neat squares and fully enjoy that luscious crumb.
How to Serve Cornbread Cake Recipe
Garnishes
This cornbread cake is delicious on its own, but a drizzle of honey or a dollop of whipped cream can elevate it to true indulgence. Fresh berries add a bright contrast, and a sprinkle of powdered sugar gives a pretty, inviting finish.
Side Dishes
Because this recipe treads the line between sweet and cornbread, it pairs beautifully with fruity salsas, a spread of butter, or even bowls of chili for a comforting southern-style meal. Don’t overlook a scoop of vanilla ice cream for dessert-style serving!
Creative Ways to Present
Slice it into small squares and serve on a tiered stand for a charming tea-time treat. You can also cut it into rounds using a cookie cutter and layer with jam and cream for mini dessert sandwiches that will wow guests at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep your cornbread cake fresh by storing leftovers in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge helps extend its life without drying it out.
Freezing
This Cornbread Cake Recipe freezes wonderfully. Wrap individual slices tightly in plastic wrap, then place them in a sealed freezer bag. They’ll stay fresh for up to three months—perfect for a quick dessert on hand whenever cravings strike.
Reheating
Warm frozen or refrigerated slices in the microwave for about 20 seconds or toast them briefly in a toaster oven to regain that freshly baked warmth and soften the crumb, making each bite taste like it just came out of the oven.
FAQs
Can I substitute the milk with a non-dairy alternative?
Absolutely! Non-dairy milks like almond, soy, or oat milk work well and won’t significantly change the texture or flavor, making this cornbread cake recipe accessible for those avoiding dairy.
Is this recipe gluten-free?
The traditional Cornbread Cake Recipe calls for all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free baking flour blend that measures cup-for-cup.
Can I add mix-ins like corn kernels or nuts?
Yes! Adding whole corn kernels, chopped nuts, or even a handful of berries can add extra texture and flavor. Just fold them gently into the batter before baking.
What’s the best way to reduce sugar without losing sweetness?
Try lowering the granulated sugar to 1/2 cup as suggested, and balance the sweetness with a drizzle of honey or maple syrup when serving. This keeps the cake moist and allows you to customize the sweetness to your liking.
How can I make the cornbread cake more moist?
Using melted butter as the recipe suggests helps with moisture, but you can also add a tablespoon of sour cream or yogurt to the wet ingredients for an even richer, softer cake texture.
Final Thoughts
There’s something truly special about this Cornbread Cake Recipe—it’s comforting, versatile, and endlessly delicious. Whether you’re making it for a quick snack or a sweet ending to a meal, the ease and heartwarming flavor will have you coming back for more. I can’t recommend it enough; give it a try and discover just how delightful cornbread can be when it’s cake-like and sweet!
Print
Cornbread Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Description
This Cornbread Cake is a delightful fusion of classic cornbread and sweet cake, perfect for those who love a moist, tender texture with a hint of sweetness. It combines yellow cornmeal with all-purpose flour, sugar, and baking powder, baked into a soft cake that’s ideal for dessert or a comforting snack. The recipe is easy to prepare and is best served warm with butter or a drizzle of honey for added indulgence.
Ingredients
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
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the milk, melted unsalted butter, eggs, and vanilla extract until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, taking care not to overmix to keep the cake tender.
- Pour and spread batter: Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cake is fully cooked.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before slicing and serving. Enjoy warm for the best taste.
Notes
- For a sweeter twist, drizzle the cornbread cake with honey or serve with whipped cream.
- If you prefer a more traditional cornbread flavor, reduce the sugar to 1/2 cup.
- This cake is delicious served warm with a pat of butter.
