sweet cornbread cake recipe

Written ByJenny Smyth Posted on
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The Best sweet cornbread cake recipe

I’ve always been a fan of sweet cornbread, and this cake recipe is my go-to for any occasion. It’s a twist on the classic Southern dish, but still retains that comforting, homespun feel.

I love how the sweetness of the cornbread pairs with the savory flavors of the cake. My family is always requesting this recipe, and it’s perfect for potlucks or family gatherings.

The best part is that it’s incredibly easy to make, and you can customize it to your liking with different mix-ins. I’ve also found that it’s a great way to get in some extra veggies – just add in some chopped spinach or zucchini for an extra nutritional boost.

This recipe is a staple in our household, and I know it will be in yours too once you try it out.

Sweet Cornbread Cake

4.8 from 933 votes

A moist and sweet cornbread cake perfect for breakfast or dessert. This recipe combines the best of cornbread and cake into one delicious treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 1/2 cups all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1/2 cup unsalted butter, melted
2 large eggs

For the Topping

1/4 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Grease an 8-inch cake pan and set it aside.
3This will ensure the cake does not stick to the pan.
4In a large mixing bowl, combine the flour, cornmeal, granulated sugar, baking powder, and salt.
5Mix well to ensure all dry ingredients are evenly distributed.
6This will help in achieving a smooth and lump-free batter.
7Add the buttermilk, melted butter, and eggs to the dry ingredients.
8Whisk until the batter is smooth and well combined.
9The batter should have a thick consistency similar to a traditional cake batter.
10Pour the batter into the prepared cake pan and smooth the top with a spatula.
11The batter should fill the pan about 2/3 full.
12In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the topping.
13Drizzle this mixture evenly over the batter in the cake pan.
14The topping will create a sweet and crispy layer on top of the cake.
15Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
16The top of the cake should be golden brown and slightly firm to the touch.
17Remove the cake from the oven and let it cool in the pan for 10 minutes.
18This allows the cake to set and makes it easier to remove from the pan.
19After 10 minutes, gently run a knife around the edges of the cake to loosen it from the pan, then transfer it to a wire rack to cool completely.

🔧Equipment

Mixing bowl
8-inch cake pan
Oven
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 6g

📝Notes

Tips: For a fun twist, add 1/2 cup of blueberries or chocolate chips to the batter before baking.

Watch Video Of How Sweet Cornbread Cake Works

This sweet cornbread cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert option.

It’s perfect for family gatherings because everyone loves the combination of sweet and savory flavors.

Plus, it’s incredibly easy to make ahead of time and store in the fridge or freezer for later use.

❓ Frequently Asked Questions About Sweet Cornbread Cake

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using all-purpose flour. You can also use a combination of all-purpose and whole wheat flour for a nuttier flavor.

Q: Can I use buttermilk instead of regular milk?

Yes, you can use buttermilk instead of regular milk. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

Q: How do I store leftover cornbread cake?

Store leftover cornbread cake at room temperature for up to 3 days. You can also freeze it for up to 2 months. Simply thaw at room temperature when you’re ready to serve.

Q: Can I make this recipe gluten-free?

Q: What’s the best way to ensure my cornbread cake doesn’t dry out?

To ensure your cornbread cake doesn’t dry out, make sure to not overmix the batter, and bake it until it’s just set in the center – overbaking can cause it to dry out quickly.

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