Irresistible Cornbread Cake
Experience the perfect blend of sweet and savory with this delightful cornbread cake. Its golden-brown crust and moist, tender interior make it an ideal treat for breakfast or dessert. Whether you’re savoring it warm with a pat of butter or sharing slices at a family gathering, this recipe is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour (or whole wheat flour)
- ½ cup granulated sugar (or brown sugar)
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk (or buttermilk)
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, melted butter, and eggs until smooth. Pour into the dry ingredients and stir gently until just combined; do not overmix.
- If using, fold in corn kernels gently into the batter.
- Pour the batter into the greased pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow to cool slightly before slicing.
Nutrition
- Serving Size: 1 slice (approximately 80g)
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg