Name: Sweet Cornbread Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 1/3 cups white granulated sugar; 1 cup yellow cornmeal; 2 tablespoons baking powder; 1 teaspoon salt; 2 1/2 cups whole milk, room temperature; 4 large eggs, beaten; 2/3 cup vegetable oil; 1/3 cup unsalted butter, melted and slightly cooled; 2 tablespoons honey

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This sweet cornbread cake is soft, moist, and perfectly balanced between classic cornbread and a tender vanilla cake. With its golden crust and delicate crumb, it’s ideal as a side dish or served as a comforting breakfast with honey and butter.

Why You’ll Love This Recipe

This sweet cornbread cake combines the hearty texture of traditional cornbread with the sweetness and softness of cake. It’s incredibly easy to prepare with simple pantry ingredients and comes together in under an hour. The texture is moist and fluffy, while the honey adds a subtle depth of flavor that makes every bite irresistible.

You’ll also love how versatile it is. It pairs beautifully with savory meals, can be served as a lightly sweet dessert, or enjoyed the next morning for breakfast. Whether you’re cooking for family dinners, gatherings, or just craving something cozy, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
1 ⅓ cups white granulated sugar
1 cup yellow cornmeal
2 tablespoons baking powder
1 teaspoon salt
2 ½ cups whole milk, at room temperature
4 large eggs, beaten
⅔ cup vegetable oil
⅓ cup unsalted butter, melted and slightly cooled
2 tablespoons honey

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cornmeal, baking powder, and salt. Whisk thoroughly to ensure the baking powder is evenly distributed.

In a separate bowl, whisk together the whole milk, beaten eggs, vegetable oil, melted butter, and honey until smooth.

Pour the wet ingredients into the bowl of dry ingredients. Stir gently just until combined. Do not overmix; the batter should be fully moistened but slightly lumpy.

Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.

Bake in the preheated oven for approximately 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cornbread cake to cool slightly before slicing and serving.

Servings and timing

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Yield: One 9×13-inch pan

Variations

Add whole kernel corn for extra texture and bursts of sweetness.

Stir in shredded cheddar cheese for a sweet and savory twist.

Replace the honey with maple syrup for a deeper, richer sweetness.

Add a teaspoon of vanilla extract for a more cake-like flavor.

Fold in fresh blueberries for a fruity variation.

Bake the batter in lined muffin tins for individual servings; reduce baking time to about 18–22 minutes.

Storage/Reheating

Store leftover cornbread cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate in a sealed container for up to 5 days.

To freeze, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.

To reheat, warm slices in the microwave for 15–20 seconds or in a 300°F oven for about 10 minutes until heated through.

FAQs

Why does this recipe use 2 tablespoons of baking powder?

The larger amount of baking powder helps create a lighter, cake-like texture and ensures proper rise in a dense batter that includes cornmeal.

Can I make this recipe in muffin tins?

Yes, divide the batter evenly into lined muffin cups and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Can I reduce the sugar?

You can reduce the sugar by up to ⅓ cup if you prefer a less sweet cornbread, though it will taste more traditional than cake-like.

Can I substitute buttermilk for whole milk?

Yes, buttermilk can be used in the same amount. It will add a slight tang and make the texture even more tender.

Why is my cornbread dry?

Overbaking or overmixing the batter can lead to dryness. Be sure to remove it from the oven as soon as a toothpick comes out clean.

Can I prepare the batter the night before?

It’s best to bake the batter immediately after mixing because the baking powder begins working once combined with liquid.

Can I add canned corn?

Yes, you can add one or two cups of drained canned corn. If adding a large amount, consider increasing the flour slightly to maintain structure.

How do I know when it’s done baking?

The top will be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use a different size pan?

Yes, but baking time may vary. A smaller pan will result in a thicker cake and require additional baking time.

Is this more like cake or cornbread?

It sits right between the two. It has the texture of cornbread but the sweetness and softness of cake.

Conclusion

Sweet Cornbread Cake is a comforting, crowd-pleasing recipe that delivers the best of both worlds: the heartiness of cornbread and the tenderness of cake. With simple ingredients and straightforward preparation, it’s a dependable dish you’ll want to make again and again. Whether served alongside dinner or enjoyed for breakfast with honey and butter, it’s a recipe that brings warmth to any table.