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
Scale
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.
