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
Scale
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
