Cornbread Cake
Craving a sweet and savory twist on a classic Southern favorite? Look no further than Cornbread Cake—a rich, golden delight that combines the rustic charm of cornbread with the soft, buttery texture of a traditional cake.
Ingredients
Cornbread Cake
- 1½ cups (180 g) all-purpose flour
- ¾ cup (90 g) white or yellow cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ¼ cup (60 ml) neutral baking oil (canola, vegetable, or avocado oil)
- 1 cup (200 g) granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons (30 ml) honey
- 1 cup (240 ml) whole buttermilk, room temperature
Salted Honey Cream Cheese Frosting
- 4 oz. (113 g) cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2 tablespoons (30 ml) honey (plus more for topping)
- 1½ cups (180 g) powdered sugar
- 1–2 teaspoons flaky salt (optional, to taste)
Instructions
- A springform pan makes it easy to release the cake without damaging its structure.
- Use large and medium bowls for whisking dry and wet ingredients separately.
- Creaming the butter, oil, and sugar is much easier and more effective with a mixer.
- For scraping down the sides of bowls and ensuring everything is well mixed.
- Essential for cooling the cake evenly.
- For lining the cake pan to prevent sticking.