Sweet Cornbread Cake Recipe

You are probably familiar with classic cornbread; it is almost irresistible. I cannot seem to keep my hands off it at barbeques or during family dinners. But what would happen if you kept all the yumminess of cornbread, and made it more like a cake? Well, I can happily tell you, great things happen.

Cornbread Recipe

This cornbread cake is the best of both worlds. It is fluffy, moist, a bit sweeter, and requires no special equipment or techniques to make.

The texture resembles that of a cake but has an extra layer of texture from the cornmeal.

Top this cake with cornmeal with butter, honey, jam, or pair it with your favorite dish for a touch of sweetness.

I warn you though, you might not go back to regular cornbread.

Cornbread Cake Ingredients:

• Cornmeal – cornmeal is what is going to create that classic cornbread texture, but only 1 cup is used in this cake to create a lighter fluffier texture.
• All-purpose flour – flour is what provides structure to this cake. Use unbleached flour if possible.
• Granulated sugar – this cake is slightly sweeter than traditional cornbread, and the sugar also helps create a nice crust and browned top.
• Baking powder – this helps the cornbread cake to rise and stay fluffy.
• Salt – salt helps to balance out the sweetness of this cake. Use sea salt, if possible, rather than table salt.
• Vegetable oil – the mixture of oil and butter in this recipe provides both fat and flavor. Vegetable oil keeps the cornbread cake lighter, rather than using all butter.
• Melted unsalted butter – I suggest using unsalted butter here so you can control the salt content.
• Honey – honey and cornbread are a classic pair. It provides another layer of sweet flavor.
• Eggs, beaten – beat your eggs lightly prior to mixing into the wet ingredients so they fully combine. Use room temperature eggs if possible.
• Milk – full-fat milk works best in this recipe to provide extra flavor however skim milk or non-dairy milk will work. Use room temperature milk if possible.

How To Make Cornbread Cake?

1. Preheat the oven to 350 degrees and grease a 9×13 inch baking pan with non-stick cooking spray.
2. In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt together until combined.
3. In a separate bowl, combine vegetable oil, melted butter, honey, beaten eggs, and milk.
4. Pour the oil mixture into the flour mixture and stir till just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and bake in preheated oven for 45 minutes. The top should be starting to brown, and cracks should start to form.

How Do You Keep Cornbread Moist?

The milk, melted butter, and vegetable oil all add moisture to this cornbread recipe.

2 ways you can ensure that yours stays super moist is to not overmix your batter and to not overbake your cornbread.

Serving cornbread warm with butter and honey will add moisture though, so no need to worry if you overbake yours!

Can You Freeze Cornbread Cake?

Yes, you can! Allow the cornbread cake to cool completely, cut into squares or leave whole in the pan and place in a sealed airtight container or freezer bag and freeze for up to 3-months.

How To Serve Cornbread?

Cornbread is delicious on its own, but here are a few things you can pair it with.

Use it as a side dish with roast chicken or meatloaf, pair it with a homemade soup or chili, top with butter and jam, or serve it alongside your favorite ice cream.

And here’s my cornbread muffin recipe.

Answering Your Burning Questions:

Is Cornbread Healthy To Eat?

Although cornbread is delicious, by no means would I consider it a healthy food?

Cornmeal and flour are both high in carbohydrates which can spike blood sugar levels, in addition to the sugar in this recipe.

Try your best to resist eating too many pieces!

Is Cornbread A Bread Or Cake?

Cornbread is actually a quick bread, meaning there is no yeast or kneading required, which is one of the reasons it is so easy to make.

Quick bread uses baking powder as a leavening agent and tends to be slightly sweeter than traditional bread.

What Happens If You Overmix Cornbread?

You want to be very careful not to overmix your batter.

Overmixing activates the gluten in the flour which can cause your cornbread to end up dry and crumble.

Make sure to mix until just combined, a few lumps in the batter is ok.

Why Is My Cornbread Spongy?

This is a less common issue when baking cornbread, however, it can still happen.

Overbaking your cornbread can result in a sponge-like texture as the moisture leaves and more air pockets are formed.

Watch yours closely to ensure it does not overbake.

Leftover Cornbread:

Leftover cornbread can be used in a variety of different ways.

Try serving it at breakfast with butter, honey, or jam, use it to create a cornbread stuffing, or crumble it over top of a casserole for an extra layer of crunch.

If you like this recipe, please leave a comment and give this recipe a rating. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you for following along! and happy cooking!