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Buttery Cornbread Cake

A tender, moist cornbread cake infused with rich butter and a hint of sweetness, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cornbread Cake
  • 1 cup all-purpose flour
  • 1 cup cornmeal Use stone-ground for texture
  • 1 cup milk Whole milk is best for richness
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar Adjust based on sweetness preference
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon salt
Optional Ingredients
  • 1 cup corn kernels Fresh or frozen for extra flavor
  • 1 teaspoon honey or maple syrup For a hint of sweetness
  • 1 teaspoon vanilla extract For a touch of warmth

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Grease a 9-inch round or square baking pan with a little melted butter or non-stick spray.
  2. In a large mixing bowl, combine the flour, cornmeal, baking powder, and salt. Whisk together until well blended.
  3. In another bowl, whisk together the milk, melted butter, and eggs until smooth. Add honey or vanilla extract if desired.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. Do not over-mix; a few lumps are fine.
  5. If using, fold in corn kernels for additional texture and sweetness.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve warm with butter or your favorite toppings.

Notes

You can add jalapeños for a kick or cheese for a savory twist. Use coconut sugar or agave nectar as a healthier alternative to white sugar. Gluten-free option: substitute all-purpose flour with almond flour or a gluten-free baking blend. Store leftovers in an airtight container for up to 3 days at room temperature, or freeze for up to 1 month. For the best taste, reheat slices in the oven at 350°F for about 10 minutes.