There’s nothing quite like the warm embrace of cornbread straight from the oven, its golden crust giving way to a tender, sweet interior. I first fell in love with cornbread during a visit to a friend’s farm—just as I took my first bite, I felt the comforting nostalgia of home-cooked meals wash over me. This Cornmeal Cake recipe captures that essence while keeping things wonderfully simple.
Perfect for a cozy family dinner or a delightful afternoon snack, this cake combines the rustic charm of cornbread with a moist, cake-like texture that’s truly irresistible. I love serving it warm, straight from the baking pan, sliced into squares that can be enjoyed on their own or paired with your favorite spread. It’s a crowd-pleaser that turns boring mealtime into something special, and best of all, it comes together in just about half an hour! Whether you’re looking to impress guests or simply want to treat yourself, this recipe will surely become a staple in your kitchen. Ready to dive into this delicious creation? Let’s get baking!
Why is Cornbread so beloved?
Simple preparation: This cornbread cake recipe is a breeze to whip up, making it perfect for busy days or last-minute gatherings. Moist and fluffy: The magic lies in the perfect balance of cornmeal and flour, creating a texture that’s both light and satisfying. Versatile delight: Enjoy it as a side dish or dessert; it pairs beautifully with soups, stews, or a drizzle of honey. Family-friendly: Everyone—kids and adults alike—will fall in love with its warm, comforting taste. For more delicious meal ideas, check out my other cornbread recipes.
Cornbread Cake Ingredients
For the Batter
• Butter – 2/3 cup, softened for a rich, creamy texture.
• Sugar – 1 cup, adding just the right sweetness to enhance the cornbread flavor.
• Eggs – 3 large, at room temperature to help create a fluffy, airy structure.
• 2% Milk – 1-2/3 cups, for moisture and a tender crumb.
• All-Purpose Flour – 2-1/3 cups, providing structure and balance to the cornmeal.
• Cornmeal – 1 cup, the star ingredient that brings that classic cornbread taste!
• Baking Powder – 4-1/2 teaspoons, ensuring a light and fluffy rise.
• Salt – 1 teaspoon, enhancing the natural flavors of the ingredients.
This cornbread cake will surely be a delightful addition to your baking repertoire!
How to Make Cornbread Cake
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Preheat your oven to 400°F, getting it nice and hot for baking. This will help achieve a perfectly golden crust that contrasts beautifully with the fluffy inside.
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Cream the softened butter and sugar in a large bowl using a mixer, until light and fluffy—about 5-7 minutes. This step is crucial for incorporating air into the batter.
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Combine the eggs and milk in a separate bowl, whisking them together until thoroughly blended. This mixture will add richness and moisture to the cake.
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Mix the flour, cornmeal, baking powder, and salt in another bowl. Gradually add this to the creamed mixture, alternating with the egg mixture, starting and ending with the dry ingredients. Blend until just combined; avoid overmixing to keep the texture light.
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Pour the batter into a greased 13×9-inch baking pan, spreading it evenly with a spatula. This allows for even baking throughout.
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Bake in the preheated oven for 22-27 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top and spring back when lightly touched.
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Slice into squares and serve warm, letting your family indulge in the comforting aroma that fills your kitchen.
Optional: Serve with honey or butter for a sweet and savory delight.
Exact quantities are listed in the recipe card below.
Expert Tips for Cornbread Cake
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Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature to promote even mixing and a fluffy cornbread texture.
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Don’t Overmix: Once you combine the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense cake instead of the light cornbread you desire.
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Check for Doneness: Always test your cake with a toothpick inserted in the center. If it comes out clean, it’s time to take out the cornbread to prevent overbaking.
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Let It Cool Slightly: Allow the cake to cool for about five minutes before slicing. This helps retain moisture and enhances flavor.
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Experiment with Add-ins: Consider mixing in some corn kernels or jalapeños for a twist! Elevating your cornbread game can add a delightful surprise to every bite.
Cornbread Variations
Feel free to customize this cornbread cake recipe to suit your tastes and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend, ensuring your cake remains delightfully fluffy.
- Dairy-Free: Use coconut oil or a dairy-free butter alternative, along with almond or oat milk for a delicious twist.
- Sweet Twist: Add 1/2 cup of honey or maple syrup to the batter for a deeper, richer flavor that will have everyone asking for seconds.
- Spicy Kick: Mix in 1 diced jalapeño or a teaspoon of cayenne pepper for a spicy version that adds a fun zing to every bite.
- Corn-Kernel Infusion: Fold in 1 cup of fresh or frozen corn kernels for added sweetness and texture, creating a delightful surprise in every slice.
- Nutty Addition: Include 1/2 cup of chopped pecans or walnuts for a lovely crunch that complements the soft cake wonderfully.
- Fruit Burst: Toss in 1 cup of blueberries or chopped peaches, adding bursts of natural sweetness that elevate the cornbread experience.
- Zesty Lemon: Add the zest of one lemon to your batter for a refreshing citrus twist that brightens the overall flavor profile.
Make Ahead Options
These Cornmeal Cake squares are perfect for busy home cooks looking to simplify meal planning! You can prepare the batter up to 24 hours ahead by mixing all the ingredients and storing it in an airtight container in the refrigerator. To maintain its fluffy texture, be sure to let the batter come to room temperature before baking. Additionally, you can bake the cake and let it cool completely, then wrap individual squares in plastic wrap and refrigerate for up to 3 days. When you’re ready to enjoy your cornbread, simply reheat in the oven or microwave for a few moments until warmed through. These make-ahead options ensure you can savor delicious cornbread without the last-minute rush!
What to Serve with Cornmeal Cake?
There’s nothing quite like the comforting combination of flavors and textures that elevate any meal experience.
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Creamy Buttermilk Gravy: This rich, savory gravy complements the sweetness of the cornmeal cake nicely, creating an irresistible combination. Dip your squares in and savor the contrasts!
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Slow-Cooked Chili: A warm bowl of chili provides a hearty, spicy counterpart to the cake’s sweetness. The two together make a satisfying, cozy meal that warms the soul.
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Honey Butter: A drizzle of honey butter adds an extra touch of sweetness and richness that enhances the cake while maintaining its cornbread charm—perfect for family gatherings.
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Steamed Broccoli: The freshness and crunchiness of steamed broccoli balance the soft, sweet texture of the cornmeal cake. A vibrant touch of green on your plate never hurts!
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Fruit Salad: A light, refreshing fruit salad brings bright flavors that cut through the richness of the cake, making every bite feel special. Pair it with a squeeze of lime for an extra zing!
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Iced Tea: A glass of sweetened iced tea or mint-infused tea makes for a refreshing beverage that perfectly complements the richness of the cake.
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Vanilla Ice Cream: Top your warm cornbread cake with a scoop of vanilla ice cream for a delightful dessert experience. The cold creaminess pairs beautifully with the warm, fluffy texture.
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Maple Syrup: A drizzle of pure maple syrup brings an utterly nostalgic and sweet finish, enhancing the cake’s cornbread essence in every delightful bite.
How to Store and Freeze Cornbread
Room Temperature: Allow the cornbread cake to cool completely before storing it. Keep it wrapped in plastic wrap or in an airtight container for up to 3 days to maintain freshness.
Fridge: For longer storage, place the cooled cornbread cake in an airtight container in the fridge, where it will stay fresh for up to a week. Just reheat in the microwave for a few seconds before serving.
Freezer: Wrap slices individually in plastic wrap, then place in a freezer-safe bag. The cornbread can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To enjoy cold slices, simply warm them up in the microwave for 15-20 seconds, or in the oven at 350°F for about 10 minutes until heated through.
Cornmeal Cake Recipe FAQs
What’s the best way to select cornmeal for this recipe?
Absolutely! When choosing cornmeal, look for finely ground yellow cornmeal for a smoother texture in your cornbread cake. Check the packaging for a “medium” grind if you’re aiming for a coarser bite. Always give it a sniff—fresh cornmeal should have a sweet, earthy aroma.
How should I store leftover cornbread cake?
Very good question! Allow the cornbread cake to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. At room temperature, it will stay fresh for about 3 days. If you want even longer storage, keep it in the refrigerator, where it’ll last up to a week. Just reheat in the microwave for a few seconds before indulging.
Can I freeze cornmeal cake?
Absolutely! Freezing is a great way to enjoy your cornbread cake later. Wrap slices individually in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge, then reheat in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 10 minutes until warm.
What should I do if my cornbread cake is too dense?
No worries, it happens! A dense texture may occur if the batter is overmixed or if too much flour is added. To fix this, be gentle when combining wet and dry ingredients—mix just until incorporated. If you suspect the inconsistency was due to measurement, always use a kitchen scale for accuracy, or spoon the flour into your measuring cup instead of scooping it directly.
Are there any dietary considerations for this cornmeal cake?
Great question! This recipe uses common ingredients; however, for gluten-free options, you can substitute the all-purpose flour with a gluten-free baking blend. Always check that your cornmeal is certified gluten-free if that’s a concern. As for allergies, be mindful of substituting butter with plant-based alternatives if needed, and ensure any milk alternatives fit within your dietary requirements.
How do I know when my cornbread cake is done baking?
Excellent question! To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs sticking to it, your cornbread cake is ready! It should also have a lovely golden-brown top and spring back slightly when you touch it. If you don’t have a toothpick, gently press on top; it should feel firm, not jiggly.
Deliciously Fluffy Cornbread Cake You’ll Crave Every Day
Ingredients
Equipment
Method
- Preheat your oven to 400°F.
- Cream the softened butter and sugar until light and fluffy—about 5-7 minutes.
- Combine the eggs and milk in a separate bowl, whisking until blended.
- Mix the flour, cornmeal, baking powder, and salt in another bowl. Gradually add to the creamed mixture, alternating with the egg mixture.
- Pour the batter into a greased 13x9-inch baking pan.
- Bake for 22-27 minutes or until a toothpick inserted comes out clean.
- Slice into squares and serve warm.