Sweet Cornbread Cake

Thick and spongy sweet cornbread with the fluff of a cake and texture of cornmeal.

This recipe for cornbread cake is a classic, moist, and slightly sweet cornbread. The yellow cornmeal provides a slightly nutty and earthy flavor, while the all-purpose flour and sugar give the bread a soft and tender texture. The addition of melted butter and honey adds a subtle sweetness that complements the natural sweetness of the cornmeal. The vegetable oil and beaten eggs contribute to the moistness of the bread, making it soft and tender. When baked, the cornbread forms a golden brown crust that adds a slightly crispy texture to each bite.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup white granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 4 tablespoons melted salted butter
  • 2 tablespoons honey
  • 2 beaten eggs
  • 1 1/4 cups whole milk

Instructions

  1. Mix together the cornmeal, flour, sugar, and baking powder in a mixing bowl.
  2. Whisk together the vegetable oil, butter, honey, eggs, and milk in another mixing bowl.
  3. Stir the wet mix into the dry mix until well blended.
  4. Butter a 10 x 7 baking dish and pour in the mix.
  5. Bake at 350 degrees for 35 minutes.

Mix together the cornmeal, flour, sugar, and baking powder in a mixing bowl. Whisk together the vegetable oil, butter, honey, eggs, and milk in another mixing bowl.

Stir the wet mix into the dry mix until well blended.

Butter a 10 x 7 baking dish and pour in the mix.

Bake at 350 degrees for 35 minutes.