Get ready for the best and easiest Cornbread Cake recipe made from scratch. A sweet, and quick cake-like bread that is easy to make and has a moist texture. This recipe is better than Jiffy and is made, from start to finish, in less than 30 minutes.
Make this sweet bread as a side with your favorite chili or soup or eat it as a dessert served with honey butter or honey frosting. Just like you would have in Mississippi, Kentucky or Georgia!
Pair this cornbread cake with our delicious Gumbo Recipe, Chicken Taco Soup or our Chili's Southwest Chicken Soup.
Ingredients
- Yellow Cornmeal
- All-Purpose Flour
- White Sugar
- Baking powder
- Table Salt
- Eggs
- Melted butter, unsalted
- Milk, dairy
See recipe card for quantities.
Instructions
- Combine the all-purpose flour and cornmeal in a medium mixing bowl.
2. Add the remaining dry ingredients to the cornmeal mixture.
3. Mix until evenly distributed.
4. Add the melted butter, eggs, and milk to the dry ingredients.
5. Hand mix until a smooth batter is made.
6. Pour the batter into a greased 9x9 baking dish. Bake for 15-17 minutes at 425* F.
7. Enjoy topped with butter, honey, or eaten plain!
Hint: If making for a larger crowd, this recipe easily doubles. Pour batter into a greased 9x13 baking dish.
Substitutions
- Kodiak Cake Flour- instead of all-purpose flour substitute for kodiak cake flour at a 1:1 ratio.
Variations
- Honey Butter - top each slice with honey butter.
- Blueberries- add ½ cup fresh blueberries into the batter before baking.
- Blackberries - add ½ cup fresh blackberries before baking.
- Pecans- Add an extra crunch by adding ½ cup pecans to the batter before baking.
- Peaches- Add 1 diced peach to the batter before baking.
Equipment
- Mixing Bowl
- 9x9 baking dish
Storage
Store extra cornbread in an air tight container at room temperature for 1-2 days.
This bread freezes well once baked. In an air tight container or gallon bag place pre-cut squares in the freezer for 1-2 months.
Top tip
To have a moist cake-like texture, be sure to keep an eye on it when the bake time is almost up. You don't want to overcook the cake or it will be a dryer texture.
Recipe
Easy Cornbread Cake
- Total Time: 22 minutes
- Yield: 6 servings 1x
Description
Made from scratch Cornbread Cake with a sweet taste, and moist texture. It's quick, and better than Jiffy. The perfect side or even dessert.
Ingredients
- 1 cup cornmeal
- 1 cup flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup melted butter
- ¾ cup milk
Instructions
- Preheat the oven to 425 degrees.
- Mix together all the dry ingredients together in a medium sized mixing bowl.
- Add in all the wet ingredients to your well mixed dry ingredients. Mix together until the batter is smooth.
- Pour the cornbread mixture into a lightly greased 9x9 pan.
- Cook cornbread for 15-17 minutes.
- You can check for doneness by sticking a toothpick in the center and if it comes out clean it's done.
- Cut and serve immediately with butter and honey.
Notes
- You can put this sweet bread cornbread in muffin liners and make 1 dozen muffins. Adjust cook time to 8-10 minutes.
- Double recipe for 9x13 pan
- Prep Time: 5
- Cook Time: 17
- Category: Side
- Method: Oven
- Cuisine: American
Keywords: Cornbread Cake,
Jed
This cornbread is so moist. I loved how sweet it was
★★★★★