Description
This Cornbread Cake is a delightful twist on traditional cornbread, combining the sweet flavors of yellow cornmeal and sugar into a moist, tender cake. Perfect for dessert or a sweet snack, this Southern-inspired treat is easy to make and delicious served warm with butter, honey, or whipped cream.
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
Instructions
- Prepare the Oven and 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 bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the milk with the melted butter, eggs, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Pour Batter into Pan: Transfer the batter into the prepared baking pan and spread it out evenly with a spatula or the back of a spoon.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Let the cornbread cake cool in the pan for about 10 minutes before slicing and serving. Enjoy warm with butter or your favorite toppings.
Notes
- For a sweeter twist, drizzle 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 butter.
