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Cornbread Cake

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A delightful twist on classic cornbread, this Cornbread Cake combines the comforting flavors of cornmeal with a light, fluffy texture, perfect for family gatherings and celebrations.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1/4 cup honey (for frosting)
  • 1-2 tablespoons milk (as needed for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  3. Combine milk, melted butter, eggs, and vanilla extract in another bowl. Mix well.
  4. Add the wet ingredients to the dry ingredients gradually, stirring until just combined.
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Beat the softened butter for the honey buttercream until creamy. Gradually add powdered sugar and beat until fluffy. Add honey and mix until well incorporated, adjusting with milk if too thick.
  9. Assemble the cake by placing one layer on a cake stand, spreading honey buttercream on top, and repeating with the other layers.
  10. Frost the sides and top with remaining buttercream. Enjoy!

Notes

For reducing sugar, consider using sugar-free alternatives. Ensure cakes are fully cooled before frosting to prevent melting.

Nutrition

Find it online: https://www.glutenfreez.com/cornbread-cake/