Imagine pulling a warm, golden cornbread cake from the oven, its edges crisp and its aroma filling the kitchen with hints of buttery sweetness.
The tender crumb and inviting texture promise a comforting treat, perfect for any gathering.
This recipe holds a special place in my heart, as it once rescued a last-minute family brunch when unexpected guests arrived.
With its simplicity and delightful flavor, it quickly became a household favorite. Whether you’re looking to whip up something quick for a busy weeknight or impress at a Sunday supper, this cornbread cake is your go-to solution.
It’s easy to make, requires minimal ingredients, and is sure to please even the pickiest eaters. Ready to create a little magic in your kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect balance of sweet and savory notes.
- Uses pantry staples like flour, cornmeal, and sugar for convenience.
- Bakes quickly, ready to serve in just 40 minutes.
- Offers a moist and tender texture with minimal mixing required.
- Pairs wonderfully with a variety of toppings like butter or honey.
Ingredients
- 1 cup all-purpose flour — use unbleached for a natural flavor.
- 1 cup cornmeal — opt for stone-ground for a rustic texture.
- 1/2 cup sugar — adjust to taste for desired sweetness.
- 1 tablespoon baking powder — guarantees a light and fluffy cake.
- 1/2 teaspoon salt — enhances overall flavor.
- 1 cup milk — whole milk adds richness.
- 1/4 cup vegetable oil — provides moisture and tenderness.
- 2 large eggs — room temperature for better mixing.
- 1 tablespoon butter, melted — use unsalted to control salt levels.
Step-by-Step Method
Preheat the Oven
Preheat the oven to 400°F (200°C). This guarantees the oven is at the right temperature when the batter is ready.
A preheated oven helps the cornbread cake bake evenly and rise properly.
Grease the Baking Pan
Grease a 9×9-inch baking pan with butter. This prevents the cake from sticking to the pan, making it easier to remove after baking.
Use a brush or paper towel to spread the melted butter evenly across the surface.
Combine Dry Ingredients
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
Mix these ingredients well to guarantee they’re evenly distributed. A uniform dry mixture helps achieve a consistent texture in the final product.
Whisk Wet Ingredients
In a medium mixing bowl, whisk together milk, vegetable oil, and eggs until well blended.
Ensure the eggs are fully incorporated into the liquid ingredients. This step helps create a smooth batter when combined with the dry ingredients.
Mix Ingredients
Pour the wet ingredients into the dry ingredients.
Stir until just combined. Avoid overmixing, as this can result in a dense, tough cake. Mixing until just combined guarantees a moist and tender cornbread cake.
Pour and Spread Batter
Pour the batter into the prepared baking pan.
Spread it evenly using a spatula. This guarantees the cake bakes uniformly and is the same thickness throughout. An even layer will result in a more visually appealing and consistent texture.
Bake the Cake
Bake in the preheated oven for 25 minutes.
Check if it’s done by inserting a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for a few more minutes. This guarantees the cake is fully cooked without being dry.
Cool Before Serving
Remove the cake from the oven and let it cool in the pan for 10 minutes.
This resting period helps the cake set and makes it easier to cut. Serve warm with a dollop of butter or honey for an extra delicious treat.
Ingredient Swaps
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- To reduce sugar content, replace the sugar with a natural sweetener like honey or maple syrup, adjusting the amount to taste.
- For a dairy-free option, use almond milk or another plant-based milk instead of regular milk.
You Must Know
- Preheat Properly: Make certain to preheat your oven to 400°F (200°C) before starting the mixing process to guarantee even baking for your cornbread cake.
- Grease Evenly: Use melted butter to thoroughly grease your 9×9-inch baking pan. This prevents sticking and adds a delicious buttery flavor to the edges of your cake.
- Mix Sparingly: When combining wet and dry ingredients, stir only until just combined to avoid overmixing. This guarantees a light and tender texture rather than a dense one.
- Check with a Toothpick: To confirm the cake is fully baked, insert a toothpick into the center. If it comes out clean, your cake is ready to be removed from the oven.
- Rest Before Serving: Allow the cornbread cake to cool in the pan for 10 minutes after baking. This resting period helps it firm up slightly, making it easier to slice and serve.
Serving Tips
- Serve warm with a drizzle of honey or maple syrup for added sweetness.
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Garnish with fresh berries for a pop of color and flavor.
- Enjoy alongside a cup of hot coffee or tea for a cozy treat.
- Complement with a dollop of whipped cream for extra creaminess.
Storage & Make-Ahead
Cornbread cake can be stored in the refrigerator for up to 5 days in an airtight container.
For make-ahead convenience, it can be frozen for up to 3 months.
Ensure it’s well-wrapped to maintain freshness.
Thaw in the fridge and reheat gently before serving for best results.
Reheating
To gently reheat cornbread cake, use a microwave with a damp paper towel to prevent drying.
Warm in an oven at a low temperature.
Use a stovetop pan on low heat.
Southern Tradition and Heritage
As we savor the warmth of a freshly baked cornbread cake, let’s take a moment to appreciate its roots in Southern tradition and heritage.
Cornbread, a staple in Southern kitchens, carries a legacy as rich as its flavor. Growing up, I remember family gatherings where cornbread graced every table, an embodiment of its enduring presence.
It’s more than just a dish; it embodies the spirit of community and comfort. Each bite tells a story of Southern hospitality, where food brings people together.
The blend of cornmeal and flour creates a texture that’s both tender and hearty, a reflection of the region’s agricultural bounty.
Sharing it with loved ones, we honor a tradition that’s as warm and inviting as the South itself.
Final Thoughts
We hope you’re inspired to try making this delightful Cornbread Cake for your next dessert. Feel free to tweak the recipe by adding your favorite ingredients like cheese or corn kernels to make it uniquely yours!
Frequently Asked Questions
Can I Use a Different Type of Flour Instead of All-Purpose?
You can definitely use a different flour! I’ve tried it with whole wheat flour, and it adds a nutty flavor. Just be prepared for a slightly denser texture. Experimenting with flours can be quite fun!
How Can I Make the Cake Gluten-Free?
To make it gluten-free, I’d swap the all-purpose flour with a gluten-free blend. It’s important to guarantee your other ingredients are gluten-free too, so check labels. This keeps it delicious while accommodating dietary needs!
Is It Possible to Make This Recipe Vegan?
Absolutely, you can make it vegan! Swap milk with almond milk, use flaxseed meal mixed with water instead of eggs, and replace butter with coconut oil. It’ll be delicious and cruelty-free, perfect for everyone to enjoy!
What Can I Use as a Substitute for Vegetable Oil?
I suggest using applesauce or melted coconut oil as a substitute for vegetable oil. Both options keep the cake moist and add a subtle flavor twist. You’ll love how they enhance the overall taste and texture!
Can This Recipe Be Doubled for a Larger Crowd?
Absolutely, you can double the recipe. I’ll just use a larger baking pan and make certain it still fits in the oven. Keeping an eye on baking time helps guarantee it’s perfectly cooked for everyone to enjoy.
Cornbread Cake
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 9×9 inch baking pan
- 1 Oven
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 400°F (200°C).
- Grease a 9×9-inch baking pan with butter.
- In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In a medium mixing bowl, whisk together milk, vegetable oil, and eggs until well blended.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before serving.
Notes
