We’ve discovered the perfect fusion of two beloved Southern classics – cornbread cake transforms traditional cornbread into an irresistibly sweet dessert that’ll have your taste buds dancing. This golden beauty combines the rustic charm of cornbread with the tender crumb and sweetness of cake, creating something truly magical.
What makes this cornbread cake so special? It’s got that signature corn flavor we all crave, but with a moist, cake-like texture that melts in your mouth. Unlike regular cornbread, this version leans into its dessert destiny with just the right amount of sweetness and a incredibly tender crumb.
Whether you’re hosting a backyard barbecue, potluck dinner, or simply want to surprise your family with something unique, this cornbread cake delivers every time. It’s comfort food at its finest – familiar yet unexpected, and absolutely delicious with a pat of butter or drizzle of honey.
What You’ll Need
Creating this delicious cornbread cake requires just a few basic kitchen tools and pantry staples. We’ve organized everything you need into equipment and ingredients to make your baking process smooth and efficient.
Equipment
We recommend gathering these essential tools before starting:
- 9×13 inch baking pan – Perfect size for achieving the ideal cake thickness
- Large mixing bowl – Provides ample space for combining wet and dry ingredients
- Medium mixing bowl – Keeps dry ingredients separate until ready to mix
- Wire whisk – Essential for creating smooth batter without lumps
- Measuring cups and spoons – Accurate measurements ensure consistent results
- Rubber spatula – Helps scrape bowl sides and fold ingredients gently
- Electric mixer (optional) – Makes creaming butter easier but hand mixing works too
Ingredients
Our cornbread cake combines traditional cornbread elements with cake-like sweetness:
Dry Ingredients:
- 1 cup yellow cornmeal (medium grind works best)
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1/2 cup melted butter (cooled slightly)
- 2 large eggs (room temperature)
- 1 cup whole milk
- 1/3 cup sour cream
- 2 tablespoons honey
- 1 cup fresh or frozen corn kernels
- 1/4 cup chopped fresh chives
- 1/2 cup shredded cheddar cheese
Prep
We begin our cornbread cake preparation by setting up our workspace and combining ingredients properly. These preliminary steps ensure our cake bakes evenly and develops the perfect texture.
Preparing the Pan
We start by preheating our oven to 350°F (175°C) for optimal baking temperature. Next we grease our 9×13 inch baking pan thoroughly with butter or cooking spray to prevent sticking. For extra insurance against sticking we line the bottom with parchment paper which makes removal effortless after baking. Our prepared pan should sit ready while we work on the batter components.
Mixing the Dry Ingredients
We gather our dry ingredients in our medium mixing bowl for proper distribution. Using our wire whisk we combine the yellow cornmeal all-purpose flour granulated sugar baking powder and salt until evenly mixed. This whisking action prevents lumps from forming and ensures our leavening agents distribute uniformly throughout the mixture. Once our dry ingredients achieve a consistent blend we set this bowl aside while preparing our wet components. The thorough mixing at this stage creates the foundation for our cake’s tender crumb structure.
Instructions
With our ingredients prepped and workspace ready, we’ll create this delicious cornbread cake through two essential phases. Let’s begin crafting our batter and then bake it to golden perfection.
Making the Batter
We start by whisking together our dry ingredients that were previously combined: the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This mixture forms the foundation of our cake’s structure.
In our large mixing bowl, we cream together the melted butter with the sour cream until smooth. Beat in each egg one at a time, ensuring full incorporation before adding the next. Pour in the honey and whole milk, mixing until the wet ingredients are completely combined.
Add the dry ingredient mixture to our wet ingredients in three additions, alternating with any remaining milk. We fold gently with our rubber spatula after each addition, being careful not to overmix the batter. Overmixing can result in a dense, tough cake texture rather than the tender crumb we’re aiming for.
Fold in the corn kernels, chopped chives, and shredded cheddar cheese until evenly distributed throughout the batter. The finished batter should be thick but pourable, with visible flecks of corn and cheese.
Baking the Cornbread Cake
Pour our prepared batter into the greased and parchment lined 9×13 inch baking pan. Use our rubber spatula to spread the batter evenly, ensuring it reaches all corners of the pan.
Place the pan in our preheated 350°F (175°C) oven and bake for 30 to 40 minutes. We’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be golden brown and spring back lightly when touched.
Remove the cake from the oven and let it cool in the pan for 15 minutes. This resting period allows the cake to set properly and makes it easier to remove. After 15 minutes, we can either serve directly from the pan or transfer to a wire rack for complete cooling.
Checking for Doneness
Knowing when our cornbread cake is perfectly baked requires using multiple testing methods for the best results. We recommend starting our doneness checks around the 30-minute mark since oven temperatures can vary.
The Toothpick Test
We insert a clean toothpick or paring knife directly into the center of our cornbread cake. The cake is ready when the tester comes out clean or with just a few dry crumbs clinging to it. Wet batter or sticky moist crumbs indicate our cake needs more baking time.
Visual and Texture Cues
Our cornbread cake’s surface should display a beautiful golden brown color when properly baked. We gently press the top with our finger to test the springiness. The cake is done when the indentation bounces back immediately after we remove our finger.
Edge Separation
We look for the edges of our cake to begin pulling away slightly from the sides of the pan. This natural separation signals that the cake has set properly without becoming overcooked.
Temperature Check
For absolute precision we use a digital thermometer inserted into the center of our cake. The internal temperature should read between 195°F and 200°F when fully baked. This scientific approach eliminates guesswork and ensures consistent results every time.
Aroma Test
Our kitchen fills with a wonderful fragrant toasted corn aroma when the cornbread cake nears completion. This distinctive scent serves as an additional indicator that our cake is approaching doneness.
We continue baking and retesting at 3 to 5-minute intervals if our cake doesn’t pass the initial doneness tests. The moist nature of cornbread cake means a small amount of crumb on our tester is acceptable as long as we don’t see wet batter.
Cooling and Serving
Proper cooling ensures our cornbread cake maintains its perfect texture while strategic serving options make it suitable for any occasion. Let’s explore the best techniques for cooling and presenting this delicious dessert.
Cooling Tips
We recommend allowing the cake to cool in the tin for about 5 minutes before transferring it to a wire rack to cool completely. This initial cooling period prevents the cake from breaking apart while still warm and fragile.
Room temperature ingredients play a crucial role in achieving optimal results. We ensure all ingredients including butter and eggs reach room temperature before baking to help the cake batter mix smoothly and create an even texture throughout.
For storage and future enjoyment we completely cool the unfrosted cake to room temperature before freezing. We wrap the cake or individual slices in plastic wrap and place them in a ziplock bag or airtight container for up to 2 months. This method preserves the cake’s moisture and flavor effectively.
| Storage Method | Duration | Temperature |
|---|---|---|
| Unfrosted at room temperature | 4-5 days | Room temperature |
| Frosted in refrigerator | 1 week | Refrigerated |
| Frozen (wrapped) | 2 months | Frozen |
Serving Suggestions
We serve the cornbread cake as a single layer for casual gatherings or stack two layers with frosting in between for larger celebrations. This versatility makes it perfect for various occasions and group sizes.
Our favorite frosting options include salted honey butter frosting or honey cream cheese frosting. We prepare the frosting ahead of time and store it in an airtight container in the fridge to save preparation time on serving day.
For smaller gatherings we frost one layer and freeze the other for later use. This approach provides immediate enjoyment while preserving portions for future occasions.
When thawing frozen cake we allow unfrosted portions to reach room temperature naturally or thaw frosted cake overnight in the fridge. This gradual thawing process maintains the cake’s original texture and prevents condensation from affecting the frosting quality.
Storage Instructions
Proper storage techniques will help maintain our cornbread cake’s freshness and extend its shelf life significantly. We recommend choosing the storage method based on whether your cake has frosting and how long you plan to keep it.
Room Temperature Storage
Unfrosted cornbread cake stores beautifully at room temperature in an airtight container. We can keep our cake fresh for up to 4 to 5 days using this method. This approach works best in dry environments and provides ideal short-term storage for immediate consumption.
Refrigerated Storage
When our cornbread cake features perishable toppings like honey cream cheese frosting or fresh blackberries, refrigeration becomes essential. We should store these frosted cakes in an airtight container in the refrigerator where they will maintain their quality for up to one week. This method prevents spoilage while preserving the cake’s moisture and flavor profile.
Freezer Storage
Unfrosted cornbread cake freezes exceptionally well for longer storage periods. We wrap our cake tightly in plastic wrap before placing it in a freezer-safe bag or container. Properly frozen cornbread cake maintains its quality for up to 2 months. We recommend avoiding freezing frosted cakes as the texture may suffer during the thawing process.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 4-5 days | Airtight container |
| Refrigerated | Up to 1 week | Airtight container |
| Frozen | Up to 2 months | Plastic wrap + freezer bag |
Thawing and Reheating Tips
Unfrosted cakes thaw effectively at room temperature within a few hours. For frosted cornbread cakes, we achieve better results by thawing them overnight in the refrigerator to preserve the frosting’s integrity. When we want to restore our cake’s original texture, gentle reheating in the microwave on low power for a few seconds works perfectly without drying out the crumb.
Variations and Tips
Cornbread cake offers endless possibilities for customization through flavor enhancements and texture adjustments. We can transform this versatile dessert to suit any preference or occasion with simple modifications.
Flavor Variations
We recommend experimenting with different sweeteners to create unique flavor profiles. Brown sugar adds molasses depth while honey contributes floral notes that complement the corn’s natural sweetness. Granulated sugar remains our standard choice for traditional sweetness.
Buttermilk transforms the cake’s character by adding tang and extra moisture compared to whole milk’s milder taste. We often choose buttermilk when we want that classic Southern cornbread flavor with enhanced richness.
Vanilla extract and vanilla bean paste elevate the cake’s aromatic qualities significantly. We suggest adding warm spices like cinnamon or nutmeg during fall seasons for seasonal appeal.
Fresh fruit compotes provide exciting contrast to the cake’s sweetness. Blackberry compote offers tartness while strawberry compote brings bright summer flavors. We particularly enjoy these toppings during peak fruit seasons.
| Sweetener Option | Flavor Profile | Best Use |
|---|---|---|
| Granulated Sugar | Clean, traditional sweetness | Everyday baking |
| Brown Sugar | Rich, molasses notes | Fall/winter desserts |
| Honey | Floral, complex sweetness | Special occasions |
Texture Modifications
Cornmeal ratio directly impacts the final texture of our cake. More cornmeal creates coarser texture reminiscent of traditional cornbread while less cornmeal with increased flour yields softer cake-like consistency.
We achieve maximum moisture by using room temperature ingredients including eggs, butter, and buttermilk. This temperature consistency helps create light and fluffy texture throughout the batter.
Extra butter or honey in the batter contributes to moist crumb structure. We find that melted butter distributes more evenly than softened butter for consistent results.
Pan size affects both texture and baking time. A 9-inch square pan requires 25 to 35 minutes of baking while cupcake versions need only 18 to 22 minutes. We recommend checking doneness with visual cues and toothpick tests regardless of timing.
Mix-ins like pecans add delightful crunch and nutty flavor. We fold these additions gently into the finished batter to prevent overmixing and tough texture.
Conclusion
We’ve shared everything you need to create this incredible cornbread cake that perfectly bridges the gap between classic cornbread and decadent dessert. With proper storage techniques and endless customization possibilities you’ll have a versatile recipe that adapts to any occasion.
The beauty of this cornbread cake lies in its simplicity and flexibility. Whether you’re hosting a summer barbecue or bringing a dish to your next potluck this recipe delivers consistent results every time.
Don’t hesitate to make this cornbread cake your own by experimenting with different mix-ins and flavor combinations. We’re confident this recipe will become a beloved staple in your dessert repertoire that friends and family will request again and again.
Frequently Asked Questions
What makes cornbread cake different from regular cornbread?
Cornbread cake is a sweet dessert version of traditional cornbread with a moist, tender texture similar to cake. It combines classic corn flavor with added sweetness from sugar and honey, plus ingredients like sour cream and eggs that create a more delicate crumb structure than typical cornbread.
What kitchen tools do I need to make cornbread cake?
You’ll need a 9×13 inch baking pan, large and medium mixing bowls, wire whisk, measuring cups and spoons, rubber spatula, and optionally an electric mixer. Having parchment paper for lining the pan is also recommended to prevent sticking.
Can I use frozen corn kernels instead of fresh corn?
Yes, you can use frozen corn kernels in place of fresh corn. There’s no need to thaw them first – just fold the frozen kernels directly into the batter along with the chives and cheddar cheese.
How do I know when the cornbread cake is fully baked?
Check for doneness starting at 30 minutes using the toothpick test – a clean toothpick should come out with just a few dry crumbs. The cake should be golden brown, spring back when pressed, and have edges that slightly pull away from the pan.
How should I store leftover cornbread cake?
Store unfrosted cornbread cake at room temperature in an airtight container for 4-5 days. Frosted cake should be refrigerated for up to one week. For longer storage, freeze unfrosted cake for up to two months, but avoid freezing frosted versions.
Can I customize the cornbread cake recipe?
Absolutely! Try brown sugar for richer flavor, buttermilk for extra moisture, or add vanilla extract and seasonal spices. You can also experiment with mix-ins like pecans, adjust the cornmeal ratio for different textures, or serve with fresh fruit compotes.
What temperature should I bake the cornbread cake?
Bake the cornbread cake at 350°F (175°C) for 30-40 minutes. The internal temperature should reach 195°F to 200°F when fully baked. Always preheat your oven and use the middle rack for even baking.
How long should I let the cake cool before serving?
Allow the cornbread cake to cool in the pan for 15 minutes before serving directly from the pan or transferring to a wire rack. For complete cooling, let it rest on the wire rack until it reaches room temperature.
