Cornbread cake, also known as corn cake, is a delightful twist on the traditional cornbread. This dessert-like treat boasts a rich, moist texture and a slightly sweet taste, making it a popular choice for gatherings, potlucks, and family meals. The history of cornbread dates back to Native American cuisine, where corn was a staple ingredient. As European settlers arrived in the Americas, they adapted the native recipes and incorporated their own ingredients, leading to the development of various cornbread styles. The sweet cornbread cake is one such adaptation that has gained popularity across the United States, with slight variations in ingredients and preparation methods in different regions.
This cornbread cake is the ultimate fusion of sweet and savory, offering a moist, fluffy texture with a delightful hint of sweetness. Trust me, it’s so delicious and easy to make, you may never go back to traditional cornbread again.
With a texture that’s cake-like yet retains that characteristic cornmeal crunch, this cornbread cake is incredibly versatile. Enjoy it topped with butter, honey, or jam, or serve it alongside your favorite dish for an irresistible touch of sweetness.
Fair warning, though: once you’ve tried this cornbread cake, you might find it hard to go back to regular cornbread!
1 cup cornmeal
3 cups all-purpose flour
1 1/3 cups granulated sugar
2 tbsp baking powder
1 tsp salt
2/3 cups vegetable oil
1/3 cup melted unsalted butter
2 tbsp honey
4 eggs, beaten
2 ½ cups milk
Preheat your oven to 350°F and generously coat a 9×13-inch baking pan with non-stick cooking spray.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the vegetable oil, melted butter, honey, beaten eggs, and milk.
Gently pour the oil mixture into the flour mixture, stirring until just combined. Remember not to overmix, or you might end up with a dense cake.
Transfer the batter to the prepared baking pan, spreading it evenly.
Bake in the preheated oven for about 45 minutes, or until the top begins to turn golden brown and cracks start to appear.