If you’re craving the perfect balance between sweet and buttery with a cozy, tender crumb, the Cornbread Cake with Whipped Honey Butter Recipe is about to become your new favorite go-to. This delightful dish takes classic cornbread goodness to the next level by transforming it into a cake-like treat that’s moist, slightly sweet, and finished off with the most luscious whipped honey butter you can imagine. Whether you’re serving it for brunch, alongside chili, or as an unexpected dessert, this recipe will charm your friends and family with its comforting flavors and irresistible textures.
Ingredients You’ll Need
These ingredients keep things simple but are essential for hitting that perfect harmony of flavor, texture, and appearance. Each component plays a role in creating that tender crumb and rich, buttery finish.
- Yellow cornmeal: The star that brings the classic cornbread flavor and its signature golden color.
- All-purpose flour: Adds structure to balance the cornmeal’s coarser texture for a soft, sliceable cake.
- Baking powder: Helps the batter rise beautifully, giving the cake a tender, fluffy crumb.
- Baking soda: Works with buttermilk to add lightness and a slight tang.
- Salt: Enhances all the flavors and balances the sweetness.
- Granulated sugar: Offers a gentle sweetness that elevates this cornbread from savory to cake-like.
- Eggs: Bind the ingredients together and add richness.
- Buttermilk: Brings moisture and a subtle tang that brightens the flavor.
- Unsalted butter (melted and cooled): Adds richness and tenderness to the cake.
- Vanilla extract: Infuses a warm, sweet aroma that makes this recipe feel like a cozy hug.
- Unsalted butter (softened, for whipped honey butter): Creates a silky, whipped topping that’s full of creamy goodness.
- Honey: Natural sweetness with floral notes that pair perfectly with the butter and cake.
- Salt (for honey butter): Balances the honey’s sweetness and enriches the flavor.
How to Make Cornbread Cake with Whipped Honey Butter Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. While it warms up, grease either an 8×8-inch square or 9-inch round baking pan to ensure your cornbread cake slides out easily once baked. This foundational step sets you up for success, making cleanup easier and presentation flawless.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This dry mix combines the essential leaveners to get your cake perfectly risen and the sugar to sweeten the crumb without overwhelming the corny flavor.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, then stir in the buttermilk, cooled melted butter, and vanilla extract. This blend of liquids introduces moisture, richness, and a touch of fragrant warmth that rounds out the cake’s flavor profile.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients into the dry and stir gently just until combined. Resist the urge to overmix because keeping some lumps helps maintain a tender texture rather than a dense bread. Pour the batter into your prepared pan and smooth the surface evenly.
Step 5: Bake Until Golden and Delicious
Bake the cornbread cake for 25 to 30 minutes. You’re looking for a golden brown top and a toothpick inserted in the center to come out clean. Let the cake cool slightly in the pan so it firms up a bit, making it easier to slice and preventing crumbs from falling apart.
Step 6: Whip Up Whipped Honey Butter
While the cake is baking, beat the softened butter in a medium bowl with a hand mixer or vigorous whisking until light and fluffy. Add the honey and salt, then keep whipping until the mixture is airy and smooth enough to spread like a dream. This whipped honey butter is the magical finishing touch.
How to Serve Cornbread Cake with Whipped Honey Butter Recipe
Garnishes
Topping your warm slices with a generous dollop of the whipped honey butter is the classic way to serve. Want to get fancy? Sprinkle a few toasted pecans or a light dusting of cinnamon on top for added flavor and texture contrast that will delight your guests.
Side Dishes
This cornbread cake pairs beautifully with hearty dishes like chili, stews, or roasted vegetables. Its subtle sweetness and buttery softness provide a wonderful counterpoint to spicy or savory mains, making your meal well-rounded and memorable.
Creative Ways to Present
For brunch, consider stacking slices with whipped honey butter and fresh berries between the layers for a playful and elegant touch. Or serve it as a dessert alongside a scoop of vanilla ice cream to highlight the honey’s floral notes and make the moment extra special.
Make Ahead and Storage
Storing Leftovers
You can keep leftover cornbread cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. Refrigeration is also an option if your kitchen is warm, which helps maintain freshness a little longer.
Freezing
This cornbread cake freezes wonderfully. Slice it before freezing, then layer the slices with parchment paper in a freezer-safe container or bag for up to 2 months. This makes it easy to thaw exactly how many slices you want later.
Reheating
To enjoy the cake warm again, reheat slices in the microwave for about 20 seconds or pop them in a toaster oven for a few minutes until heated through. Top immediately with a fresh scoop of whipped honey butter for the best experience.
FAQs
Can I add mix-ins to the Cornbread Cake with Whipped Honey Butter Recipe?
Absolutely! Adding 1/2 cup of corn kernels or shredded cheddar cheese to the batter can add extra texture and flavor that complements the sweetness beautifully.
Is buttermilk necessary, or can I substitute it?
Buttermilk provides the nice tang and reacts with baking soda for lift. If you don’t have buttermilk, you can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Can this recipe be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or add some to help with texture and structure.
How do I store the whipped honey butter if I make it in advance?
Store whipped honey butter in an airtight container in the refrigerator for up to one week. Allow it to come to room temperature and re-whip it gently before serving for best texture.
Is this recipe suitable for vegetarians?
Definitely! This Cornbread Cake with Whipped Honey Butter Recipe uses no meat products, making it a perfect vegetarian treat.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing treat that feels both nostalgic and a little bit special, you absolutely need to try this Cornbread Cake with Whipped Honey Butter Recipe. It’s a warm, buttery slice of happiness that’s simple to make yet spectacular in taste and texture. Once you’ve made it, you’ll be reaching for this recipe time and time again to brighten up your meals and share with the people you love.
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Cornbread Cake with Whipped Honey Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender Cornbread Cake baked to golden perfection and served with a light, fluffy whipped honey butter. This sweet southern-style cornbread is ideal for brunch, chili nights, or holiday dinners, combining classic cornmeal flavor with a touch of honey sweetness.
Ingredients
For the cornbread cake:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For the whipped honey butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9-inch round baking pan thoroughly and set it aside to ensure the cornbread does not stick.
- Mix dry ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly combined to create the dry base.
- Combine wet ingredients: In a separate bowl, whisk the eggs, then add buttermilk, melted and cooled unsalted butter, and vanilla extract. Mix these wet ingredients until smooth and uniform.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir just until combined. Avoid overmixing to keep the cornbread tender and light.
- Bake the cornbread: Pour the batter into the prepared pan, spreading it evenly and smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the pan from the oven and allow the cornbread to cool slightly in the pan to help it set before slicing.
- Make whipped honey butter: While the cornbread is baking, place the softened butter in a medium bowl and beat with a hand mixer or whisk until fluffy. Add honey and salt, then continue whipping until the mixture is light and airy.
- Serve: Slice the warm cornbread cake and top each slice generously with the whipped honey butter. Serve immediately for the best flavor and texture.
Notes
- For extra texture and flavor, stir in 1/2 cup of fresh corn kernels or shredded cheddar cheese into the batter before baking.
- This cornbread cake pairs wonderfully with chili, soups, or as a sweet side for holiday meals.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
