There’s something irresistibly charming about Cornbread Cake—it’s a little bit Southern comfort, a little bit classic bake sale treat, and 100 percent guaranteed to make your kitchen smell like home. This recipe transforms humble pantry staples into a golden, tender-crumbed delight with just the right balance of sweetness and corn flavor. Whether you’re craving a side for chili or a stand-alone afternoon snack, this Cornbread Cake never fails to steal the show.
Ingredients You’ll Need
The beauty of Cornbread Cake is in its simplicity! Each ingredient plays a vital role, working together to create that perfect, moist crumb, a hint of sweetness, and just the right touch of rustic corn flavor.
- Cornmeal: Brings hearty texture and the signature corn flavor that makes this cake stand out.
- All-purpose flour: Helps give the cake structure and a soft, tender bite.
- Granulated sugar: Adds a comforting sweetness that pairs so well with the cornmeal.
- Baking powder: Ensures a lovely, even rise with a light, fluffy crumb.
- Salt: Just a pinch to balance the sweetness and heighten all the other flavors.
- Large eggs: Bind everything together and add richness to the batter.
- Milk: Moistens the batter and keeps the crumb soft—whole milk works beautifully here.
- Unsalted butter (melted): Lends buttery flavor throughout and helps keep the cake moist.
- Vanilla extract: Adds a subtle aromatic note that makes the cake even more irresistible.
How to Make Cornbread Cake
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C), so it’s hot and ready when your batter is mixed. Grease a 9×9-inch baking pan or line it with parchment paper for easy removal and cleanup—trust me, this step saves time and stress later!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This evenly distributes the leavening and ensures your Cornbread Cake bakes up with a uniform texture and flavor in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, milk, melted butter (make sure it’s slightly cooled!), and vanilla extract until well combined. This mixture brings all the richness and moisture your cake needs.
Step 4: Blend Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—don’t overmix, as a few lumps are perfectly fine and keep your Cornbread Cake extra tender.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake will turn a beautiful golden color and your kitchen will smell heavenly!
Step 6: Cool and Enjoy
Let the Cornbread Cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This helps set the crumb and makes slicing a breeze.
How to Serve Cornbread Cake
Garnishes
A simple pat of butter melting over a warm square of Cornbread Cake is pure bliss! For an extra touch, drizzle with honey or scatter a few fresh berries on top. If you like a little kick, a sprinkle of flaky sea salt or a spoonful of fruit preserves is also fantastic.
Side Dishes
Cornbread Cake is the perfect partner for hearty fare. Serve it alongside spicy chili, smoky barbecue, or a bowl of creamy soup for a comforting meal. It also shines as a sweet snack with a cold glass of milk or a cup of hot coffee.
Creative Ways to Present
Try cutting your Cornbread Cake into fun shapes using cookie cutters for a festive brunch, or layer cubes of it in a trifle with whipped cream and berries for a stunning dessert. You can even toast leftover slices and top with avocado or soft cheese for a savory twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cornbread Cake in an airtight container at room temperature for up to two days. For longer freshness, you can store it in the refrigerator for up to five days—just make sure it’s wrapped well to prevent it from drying out.
Freezing
Cornbread Cake freezes beautifully! Simply wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep for up to two months. When you’re ready to enjoy, let them thaw at room temperature or give them a gentle warm-up in the oven.
Reheating
To bring back that fresh-baked warmth, reheat slices of Cornbread Cake in a 300°F (150°C) oven for about 10 minutes, or microwave individual pieces for 15 to 20 seconds. Enjoy as is, or with a dab of butter for extra indulgence!
FAQs
Can I use a different size pan for Cornbread Cake?
Absolutely! If you use a larger pan, your cake will be thinner and may bake more quickly, so start checking for doneness a bit earlier. A smaller pan will yield a thicker cake and require a few extra minutes in the oven. Just keep an eye on that golden color and use the toothpick test.
Is this Cornbread Cake very sweet?
This recipe strikes a lovely balance—it’s sweet enough to serve as a dessert, but not so sweet that you can’t enjoy it as a side with savory dishes. If you prefer a less sweet cake, you can reduce the sugar to 3/4 cup.
Can I make Cornbread Cake gluten-free?
Yes, you can! Simply substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Make sure your cornmeal is also certified gluten-free if needed.
What add-ins work well with this Cornbread Cake?
For a fun twist, try folding in 1/2 cup of corn kernels, chopped jalapeños, shredded cheddar, or even blueberries before baking. These add-ins bring extra flavor and personality to every slice!
How do I know when Cornbread Cake is done baking?
The Cornbread Cake is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as you want to keep that lovely, moist texture.
Final Thoughts
I hope you’ll give this Cornbread Cake a try and discover just how much joy a simple, homemade treat can bring. Whether you serve it for a cozy weeknight dinner or share it with friends at a gathering, this cake is sure to become a go-to favorite. Happy baking!
