Cornbread Cake with Whipped Honey Butter Recipe
If you’re dreaming of a comforting Southern treat that’s equal parts sweet and buttery, you’ll adore this Cornbread Cake with Whipped Honey Butter Recipe. It’s a delightful twist on classic cornbread, transforming humble ingredients into a moist, tender cake bursting with golden color and mellow sweetness. The crowning glory is the whipped honey butter, a fluffy, luscious spread that melts perfectly over each slice, weaving warmth and richness into every bite. Whether you’re serving it as a dessert or a special side, this recipe promises cozy flavors that feel like a heartfelt hug from the inside out.
Ingredients You'll Need
The beauty of this Cornbread Cake with Whipped Honey Butter Recipe lies in its simplicity. Each ingredient plays a vital role in creating the perfect texture, enticing aroma, and that inviting golden hue we all love. From the grainy cornmeal providing a pleasant crunch to the gentle sweetness of honey in the butter, these essentials come together to make something truly special.
- All-purpose flour: Adds structure and tenderness for a soft crumb.
- Yellow cornmeal: Provides that signature cornbread texture and rustic flavor.
- Granulated sugar: Balances the savory elements with a touch of sweetness.
- Baking powder: Ensures a light, airy rise to the cake.
- Salt: Enhances all the flavors and keeps everything balanced.
- Buttermilk: Adds tanginess and moisture, helping tenderize the cake.
- Large eggs: Bind the ingredients and add richness.
- Unsalted butter (melted and softened): Infuses the batter with creamy flavor and forms the base of the whipped honey butter.
- Vanilla extract: Brings a warm, sweet aroma that complements the honey.
- Honey: Sweetens and flavors the whipped butter, creating a delightful contrast.
- Cinnamon (optional): Adds a subtle warmth and spice to the butter for extra dimension.
How to Make Cornbread Cake with Whipped Honey Butter Recipe
Step 1: Prepare the Pan and Preheat the Oven
Start by preheating your oven to 350°F. Grease and lightly flour an 8-inch round or square baking pan to ensure your cornbread cake releases easily with a beautiful crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. This combination, when well combined, creates the foundation for a perfectly textured cake that’s tender but not crumbly.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract. The buttermilk’s tangy richness pairs beautifully with vanilla’s sweet notes, elevating the entire flavor profile.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry ingredients. Stir gently just until combined—overmixing can lead to a dense cake, and we’re after light, fluffy perfection here. Pour the batter into your prepared pan and smooth the top evenly.
Step 5: Bake the Cornbread Cake
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the cake’s golden top invites you in with its warm glow. Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool slightly.
Step 6: Whip Up the Honey Butter
While the cake cools, beat the softened butter, honey, cinnamon (if using), and a pinch of salt with a hand mixer until light, airy, and spreadable. This whipped honey butter is the showstopper, so take your time here—it adds that luscious finishing touch.
How to Serve Cornbread Cake with Whipped Honey Butter Recipe
Garnishes
For a simple but gorgeous presentation, serve slices of warm cornbread cake with a dollop of whipped honey butter melting over the top. You can sprinkle a few toasted pecans or a drizzle of extra honey to give it a nice crunch and added sweetness.
Side Dishes
This cornbread cake pairs beautifully with smoky barbecue dishes, spicy chili, or a fresh green salad with tangy vinaigrette. It’s versatile enough to complement both savory and sweet meals, making it a fantastic side on any table.
Creative Ways to Present
Try layering cooled slices with fresh berries and whipped cream for an elegant shortcake-style dessert. Or cut the cake into bite-sized cubes, spread with the whipped honey butter, and serve as an indulgent party appetizer with a glass of iced tea.
Make Ahead and Storage
Storing Leftovers
Keep your Cornbread Cake with Whipped Honey Butter Recipe fresh by covering it at room temperature for up to 2 days. After that, refrigeration will help maintain its tenderness and keep the whipped butter ready for spreading over a few more days.
Freezing
You can freeze the cornbread cake wrapped tightly in plastic wrap and foil for up to 3 months. Freeze the whipped honey butter separately in an airtight container—thaw and rewhip slightly before using.
Reheating
Reheat slices gently in the microwave or oven until just warm. Add a fresh dollop of whipped honey butter after warming for that fresh-from-the-kitchen indulgence.
FAQs
Can I substitute regular milk for buttermilk?
Yes! To mimic buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5-10 minutes before using. This adds the tang and acidity that tenderizes the cake.
What if I don’t have yellow cornmeal?
You can use white cornmeal instead, although the classic yellow provides a richer color and slightly nuttier flavor. Either way, your cake will still be delicious.
How long does the whipped honey butter stay fresh?
When refrigerated in an airtight container, the whipped honey butter keeps well for up to 1 week. Bring it to room temperature and rewhip if it becomes firm.
Can I add mix-ins to the cornbread cake?
Absolutely! Fold in ½ cup of corn kernels or shredded cheddar cheese for a savory twist. You can also try chopped jalapeños for some heat or blueberries for a fruity burst.
Is this recipe suitable for vegetarians?
Yes, this Cornbread Cake with Whipped Honey Butter Recipe uses no meat or gelatin, making it perfect for vegetarians who enjoy Southern-inspired baked goods.
Final Thoughts
I’m so excited for you to try this Cornbread Cake with Whipped Honey Butter Recipe because it truly turns simple pantry staples into something heartwarming and memorable. Whether you’re new to cornbread or a lifelong fan, this cake’s tender crumb and the cloud-like honey butter will make it a favorite to bake and savor again and again. So, grab your mixing bowl, and let this delicious tradition brighten up your kitchen today!
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Cornbread Cake with Whipped Honey Butter Recipe
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Cornbread Cake with Whipped Honey Butter is a delightful Southern American dessert and side dish featuring a moist and tender cornbread cake made with a blend of flour and yellow cornmeal, sweetened with sugar, and enriched with buttermilk and butter. Topped with a light, fluffy whipped honey butter flavored with cinnamon, this recipe offers a perfect balance of sweetness and warmth, ideal for serving at gatherings or as a comforting treat.
Ingredients
For the Cornbread Cake:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
For the Whipped Honey Butter:
- ½ cup unsalted butter (softened)
- 2 tablespoons honey
- ¼ teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square or round baking pan to ensure easy removal of the cornbread cake.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract thoroughly.
- Mix batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix to maintain a tender texture.
- Pour and bake: Pour the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 30–35 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool the cake: Let the cornbread cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool slightly before serving.
- Prepare whipped honey butter: Using a hand mixer, beat the softened butter, honey, optional cinnamon, and a pinch of salt until light and fluffy, which usually takes about 2–3 minutes.
- Serve: Slice the warm cornbread cake and serve each slice with a generous dollop of whipped honey butter for an extra touch of richness and flavor.
Notes
- For extra richness and texture, consider adding ½ cup of corn kernels or shredded cheddar cheese to the batter before baking.
- The cornbread cake can be stored covered at room temperature for up to 2 days.
- For longer storage, refrigerate the cake covered, which will keep it fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Side Dish
- Method: Baking
- Cuisine: Southern American
