Easy Cornbread Cake
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.
Equipment
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. See photos above for what this is supposed to look like.
- Pour the cornbread mixture into a lightly greased 9x9 pan.
- Bake the cornbread for 15-17 minutes.
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
- 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.
Nutrition
Serving: 1squareCalories: 406kcalCarbohydrates: 55gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 96mgSodium: 988mgPotassium: 157mgFiber: 2gSugar: 18gVitamin A: 696IUCalcium: 181mgIron: 3mg
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