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There's something special about freshly baked cornbread warm out of the oven. This cornbread cake is sweet, moist, and can be topped with a creamy frosting.
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Cornbread Cake Recipe

There's something special about freshly baked cornbread warm out of the oven. This cornbread cake is sweet, moist, and can be topped with a creamy frosting.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 servings

Ingredients

  • ½ cup yellow cornmeal
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar
  • 1 cup unsalted butter room temperature
  • 3 eggs room temperature
  • 1 ½ cups buttermilk room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons honey

Instructions

  • Preheat the oven to 350°F and line two 8-inch cake pans with parchment. Lightly oil the parchment with cooking spray.
  • Add the cornmeal to a small saute pan and place over medium heat. Toast the cornmeal, stirring it constantly for about 1 – 2 minutes, or just until it begins to develop a warm nutty corn aroma.
  • Transfer the cornmeal into a large bowl and let it cool for about 5 minutes.
  • After the cornmeal has cooled, add the flour, baking powder, baking soda, and salt. Whisk everything together until blended and then set aside.
  • To the bowl of a standing mixer fitted with a paddle attachment, cream the butter for one to two minutes until fluffy. Add the sugar and continue to cream for about three minutes until the mixture is fluffy.
  • Add the eggs one at a time, beating well before adding the next egg.
  • Add the vanilla and the honey, and continue to mix until blended.
  • Next, alternate the dry ingredients with the buttermilk, beginning with about ⅓ of the dry ingredients. Mix until blended and then add half of the buttermilk. Mix until blended and repeat the process ending with the last of the dry ingredients. Mix just until combined. Avoid overmixing.
  • Pour the batter as evenly as possible between the two prepared cake pans. Bake for about 32 to 34 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let the cakes rest in the pans for 10 minutes before turning out to completely cool. Slice and serve!