Cornbread Cake with Whipped Honey Butter Recipe
Imagine the familiar comfort of cornbread, now transformed into a tender, celebratory treat—you’re about to meet Cornbread Cake with Whipped Honey Butter! This recipe takes everything we love about classic cornbread, then doubles down on buttery richness and balances it with a cloud of sweet, salty honey butter on top. Whether you’re looking for an easy entertaining dessert, a show-stopping brunch addition, or a cozy side that steals the spotlight, this cornbread cake delivers moist crumb, golden crust, and swoon-worthy flavor in every bite.
Ingredients You’ll Need
You won’t believe how simple this ingredient list is—and yet, each part lends something special that makes Cornbread Cake with Whipped Honey Butter truly memorable. These kitchen staples combine for incredible color, texture, and layered flavors in both the cake and its creamy topping.
- Cornmeal: The star ingredient for signature corn flavor and a delightfully golden crumb.
- All-purpose flour: Adds structure and lightness, ensuring the cake holds together but stays tender.
- Granulated sugar: Just the right sweetness to elevate this cornbread into cake territory without overpowering.
- Baking powder: The secret to a lofty, soft rise that gives each slice a light bite.
- Salt: Enhances all the flavors and balances the honey and sweetness.
- Buttermilk: For tang, moisture, and a richer crumb—swap in whole milk in a pinch, but nothing beats buttermilk here.
- Large eggs: Bind everything together and add richness; room temperature eggs mix in best.
- Unsalted butter (melted and softened): Goes into both the cake for depth and the honey butter for pure creaminess.
- Vanilla extract: A splash elevates the aroma and adds that bakery-fresh undertone.
- Honey: This is what makes the whipped butter irresistible—go for something floral and fragrant if you can.
How to Make Cornbread Cake with Whipped Honey Butter
Step 1: Prep Your Pan and Oven
Set yourself up for baking success! Begin by preheating your oven to 350°F (175°C), which ensures even baking and golden edges. Grease an 8×8-inch square pan or a 9-inch round baking dish—either works splendidly, but the most important thing is a bit of extra butter or nonstick spray so the cake pops right out.
Step 2: Mix Dry Ingredients
Grab a big mixing bowl and whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This quick step helps to distribute the leavening evenly so your Cornbread Cake with Whipped Honey Butter turns out light and fluffy all the way through.
Step 3: Whisk Wet Ingredients
In a separate bowl, combine your buttermilk, eggs, melted unsalted butter, and vanilla extract. Make sure the butter has cooled ever so slightly (so it doesn’t scramble the eggs!), then whisk until everything’s lush and homogenous—the aroma at this stage is already tempting.
Step 4: Bring It All Together
Pour your wet mixture over the dry ingredients and gently stir until just combined. Stop once you no longer see streaks of flour—a few small lumps are perfect! Overmixing can make the cake a bit tough, so less is truly more here.
Step 5: Bake to Perfection
Transfer the batter into your prepared pan and smooth the top with a spatula. Slide it into the center of your oven and bake for 25 to 30 minutes, or until the top turns golden and a toothpick comes out clean from the middle. Let the cake cool for at least 10 minutes to settle its crumb and get ready for the real star: the whipped honey butter.
Step 6: Make the Whipped Honey Butter
While the cornbread bakes, beat together your softened butter, honey, and a pinch of salt using a hand mixer or sturdy whisk. Beat until super light and fluffy—this is the swirl that crowns every slice of Cornbread Cake with Whipped Honey Butter and makes it magical.
Step 7: Serve and Savor
Cut the warm cake into thick slices and top each one with a generous spoonful of whipped honey butter. The butter will melt dreamily over the crumb, creating the perfect bite every time.
How to Serve Cornbread Cake with Whipped Honey Butter
Garnishes
Top your Cornbread Cake with Whipped Honey Butter with a sprinkle of flaky sea salt, a drizzle of extra honey, or even some finely grated lemon zest for brightness. For special occasions, a few edible flowers or a dusting of powdered sugar make each piece look restaurant-worthy.
Side Dishes
This cake walks the sweet-savory line beautifully, so pair it with fresh fruit salads, crispy fried chicken, or a big summer salad for a Southern-inspired feast. It’s equally at home on your holiday dinner table next to salty ham or creamy mashed potatoes—just don’t be surprised when it outshines the mains!
Creative Ways to Present
Try cutting the Cornbread Cake with Whipped Honey Butter into bite-sized cubes for a beautiful brunch platter, or serve in individual ramekins for a charming, personal dessert. You can even turn leftovers into fun trifles layered with berries and whipped cream for a reinvented treat.
Make Ahead and Storage
Storing Leftovers
If you somehow wind up with extra Cornbread Cake with Whipped Honey Butter, let it cool completely and store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Keep the whipped honey butter separate and covered in the fridge to preserve its airy texture.
Freezing
For longer storage, wrap individual cake slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. For the honey butter, spoon it into a small airtight container and freeze separately—just let it come to room temp and give it a quick re-whip when you’re ready.
Reheating
To bring Cornbread Cake with Whipped Honey Butter back to life, gently warm slices in the microwave for 10–15 seconds or in a 300°F oven for about 5 minutes. Serve with plenty of honey butter, and it’ll taste freshly baked every time.
FAQs
Can I make this recipe gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Just keep an eye on texture; some blends may yield a slightly more crumbly cake, but the flavors will shine all the same.
Is there a way to make Cornbread Cake with Whipped Honey Butter dairy-free?
Definitely! You can use plant-based butter and a non-dairy milk mixed with a tablespoon of lemon juice or vinegar instead of buttermilk. The honey butter will work with coconut oil-based butter alternatives, too.
Can I add mix-ins like corn kernels or cheese?
For sure! Stir in a handful of sweet corn kernels, diced jalapeños, or even white cheddar cheese for a savory spin. Just keep the quantities moderate so you don’t weigh the batter down.
What’s the best way to serve Cornbread Cake with Whipped Honey Butter at a party?
Bake in a round pan and cut into wedges or make mini muffins for easy sharing. Serve the honey butter in a pretty bowl alongside for guests to spread as they please—it’s always a hit!
Is this more like dessert or a side dish?
It’s deliciously versatile! Cornbread Cake with Whipped Honey Butter is sweet enough for dessert but not too rich to steal the show from your main meal. Try it both ways and decide where you love it most.
Final Thoughts
If you want a side that makes everyone at the table swoon or a dessert that’s as cozy as it is show-stopping, try Cornbread Cake with Whipped Honey Butter. It’s pure comfort, meant to share and savor. This is one recipe you’ll return to again and again.
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Cornbread Cake with Whipped Honey Butter Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet cornbread cake paired with a luscious whipped honey butter. This Southern-inspired treat is perfect for dessert or as a side dish to complement your meal.
Ingredients
For the Cornbread Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Whipped Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking dish.
- Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla. Combine with dry ingredients.
- Bake: Pour the batter into the baking dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Make the whipped honey butter: Beat softened butter, honey, and salt until light and fluffy.
- Serve: Serve the warm cornbread cake with a dollop of whipped honey butter.
Notes
- For a richer flavor, brown the butter before adding it to the batter.
- Add a pinch of cinnamon or corn kernels for extra texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 13g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
