Description
A soft, moist sweet cornbread cake that perfectly blends the hearty texture of classic cornbread with the tenderness of vanilla cake. Golden on top and delicately sweetened with honey, it’s ideal as a side dish or cozy breakfast treat.
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
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, sugar, cornmeal, baking powder, and salt.
- In a separate bowl, whisk milk, eggs, vegetable oil, melted butter, and honey until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- Pour batter into prepared baking dish and smooth the top evenly.
- Bake for about 45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Notes
- Avoid overmixing to maintain a tender texture.
- Add vanilla extract for a more cake-like flavor.
- Whole kernel corn or blueberries can be folded in for variation.
- Store at room temperature up to 2 days or refrigerate up to 5 days.
- Freeze individual slices up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
