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!
You'll also love this tasty variation Honey cakes.
Why We Love This Recipe
- Great side dish- This goes so well with so many main dishes. Make it with a bowl of chili, or have it as side with your favorite soup.
- Fall Favorite- This is a fall favorite at our house. It's a homestyle side that's moist and delicious.
- Kid Friendly- I can attest that my kids eat this cornbread so fast! They love the taste and they even love helping me make it.
- Versatile- This can be eaten plain, or topped with honey, honey butter, or jam. You can even frost this cake style for a southern style dessert.
- Yellow Cornmeal- This makes the base of the cornbread and gives it that familiar texture.
- All-Purpose Flour- Adding to the yellow cornmeal and giving it a more cake like texture.
- White Sugar- A great sweetener for the recipe. You can reduce the sugar to make it a lower sugar recipe.
- Baking powder- Helps the ingredients rise and give that texture you are looking for.
- Eggs- Another rising agent and helps give the recipe structure and stability.
- Melted butter, unsalted- Instead of using vegetable oil, this uses butter adding to the flavor and giving it a moist feel.
- Milk, dairy- Regular milk is the best option but if you're looking for a dairy free alternative almond milk and oat milk will both work. The texture may be altered slightly.
See recipe card for quantities.
- 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.
- Kodiak Cake Flour- instead of all-purpose flour substitute for kodiak cake flour at a 1:1 ratio.
- 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.
For this recipe you will need a mixing bowl and a 9x9 baking dish. You can double this recipe and bake it in a 9x13 dish.
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.
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.
Easy Cornbread Cake
- 9x9 Baking Pan
- 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
- 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. See photos above for what this is supposed to look like.
- 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.
- 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