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

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 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.