sweet cornbread cake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best sweet cornbread cake recipe

Sweet cornbread cake is a delightful treat that has become a staple in my household. Growing up in the South, I was always fond of traditional cornbread, but this sweet version takes it to a whole new level.

It has a moist, delicate texture with a perfect blend of sweetness and a hint of cornmeal flavor. My kids absolutely love it, and it’s become their favorite after-school snack.

It’s also a great dish to serve at family gatherings or potlucks, as it pairs well with both savory and sweet dishes. The health benefits of this recipe are also notable.

Cornmeal is a good source of fiber and antioxidants, and using whole wheat flour can enhance its nutritional value. I love how versatile this recipe is, as it can be enjoyed for breakfast, dessert, or as a snack.

It’s a perfect recipe for any occasion, and I’m excited to share it with you today.

Sweet Cornbread Cake

4.9 from 842 votes

This sweet cornbread cake is a moist, delicious treat that’s perfect for any occasion. It combines the best of cornbread and cake, with a perfect balance of sweetness and cornmeal flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 cup sugar
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 1/2 cups buttermilk

For the Topping

1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9×9-inch baking pan and set it aside.
3In a large mixing bowl, combine the flour, sugar, cornmeal, baking powder, and salt.
4Mix well to ensure all the dry ingredients are evenly distributed.
5Create a well in the center of the dry ingredients and add the melted butter, eggs, and buttermilk.
6Whisk until the mixture is smooth and there are no lumps remaining.
7Pour the batter into the prepared baking pan.
8Use a spatula to spread the batter evenly across the pan.
9Place the pan in the preheated oven and bake for 25 to 30 minutes.
10The cake is done when a toothpick inserted into the center comes out clean, and the top is lightly golden.
11While the cake is baking, prepare the topping by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
12Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
13Drizzle the topping over the warm cake and let it cool completely before serving.

🔧Equipment

Mixing bowl
Baking pan
Oven
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a healthier option, consider substituting whole wheat flour for the all-purpose flour. You can also add a pinch of cinnamon or nutmeg to the batter for added flavor.

Watch Video Of How Sweet Cornbread Cake Works

This sweet cornbread cake is always a hit at family gatherings, and it’s easy to see why. It’s moist, delicious, and has a perfect balance of sweetness and cornmeal flavor.

It pairs well with both savory and sweet dishes, making it a versatile choice for any occasion. Plus, it’s easy to make ahead of time and store in the refrigerator.

I highly recommend serving it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. It’s a great way to enjoy the comfort of traditional cornbread with a sweet twist.

I hope you enjoy making and sharing this recipe with your loved ones as much as I do.

❓ Frequently Asked Questions About Sweet Cornbread Cake

Can I use a different type of flour?

Yes, you can substitute whole wheat flour for a healthier option.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and store it in the refrigerator. Just make sure to add the topping just before serving.

Can I freeze the cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I add mix-ins to the cake?

Absolutely, feel free to add mix-ins like chocolate chips, nuts, or dried fruits to the batter for added texture and flavor.

Can I use a different type of milk?

Yes, you can use any type of milk you prefer, including almond milk, soy milk, or oat milk. Just make sure it’s unsweetened and unflavored.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts