Cornbread Cake with Whipped Honey Butter Recipe
If you’ve ever dreamed of a perfect marriage between classic Southern cornbread and the sweet comfort of cake, this Cornbread Cake with Whipped Honey Butter is going to steal your heart. It’s a true celebration of balance: satisfyingly tender, unmistakably corny, and just sweet enough to nibble for dessert or serve at brunch. And when you smear on that cloud-like whipped honey butter, every bite becomes pure joy. Trust me, whether you’re a cornbread fan or a cake lover (or both!), this recipe is about to be your new go-to for every occasion worth celebrating.
Ingredients You’ll Need
Gathering the ingredients for Cornbread Cake with Whipped Honey Butter is refreshingly simple, yet each one plays a special role in creating the irresistible texture and flavor. With pantry staples and a few Southern classics, you’ll be amazed how they come together to make something truly unforgettable.
- Cornmeal: Brings that unmistakable golden color and corn flavor, making the cake hearty and slightly rustic.
- All-purpose flour: Balances the cornmeal for a softer crumb and helps the cake rise just right.
- Baking powder: Gives lift and keeps every slice fluffy and light.
- Baking soda: Works with buttermilk for extra tenderness and balances the cake’s sweet and tangy notes.
- Salt: Sharpens all the other flavors, so every bite sings.
- Granulated sugar: Adds gentle sweetness, making this more than just a savory bread.
- Eggs: Bind everything together and offer richness for a cake-like structure.
- Buttermilk: Adds a lovely tang and ensures a moist, tender crumb.
- Unsalted butter, melted: Lends richness and depth, and a melt-in-your-mouth texture.
- Honey: Sweetens the batter naturally and echoes the honey butter spread.
- Vanilla extract: Adds a warm, aromatic undertone that makes the cake extra inviting.
- For the Whipped Honey Butter: Softened unsalted butter, a drizzle of honey, and a pinch of salt—whipped together until fluffy and dreamy.
How to Make Cornbread Cake with Whipped Honey Butter
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 350°F (175°C). Grease an 8×8-inch baking pan generously—no one wants cake sticking when it’s time to serve! This little bit of upfront effort ensures your Cornbread Cake with Whipped Honey Butter comes out in perfect squares.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Combining these first means your leaveners and sweeteners are distributed evenly, setting the stage for a consistent crumb throughout your cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs, buttermilk, melted butter, honey, and vanilla extract until well blended. The buttermilk and honey bring moisture and a touch of tang, making every forkful of Cornbread Cake with Whipped Honey Butter delectable.
Step 4: Bring It All Together
Pour the wet ingredients into the dry and gently stir just until combined. Don’t overmix—it’s okay if you see a few small lumps. Overmixing can mean tougher cake, and we want yours extra tender and fluffy!
Step 5: Bake to Golden Perfection
Scrape the batter into your prepared pan, smoothing the top. As it bakes for 25 to 30 minutes, your kitchen will fill with the unforgettable aroma of sweet corn and honey. It’s done when the top is golden and a toothpick inserted in the center comes out clean.
Step 6: Make the Whipped Honey Butter
While the cake cools for about 10 minutes, whip softened butter, honey, and a pinch of salt with a hand mixer or whisk until it’s pale and extra fluffy. This whipped honey butter is pure magic and the perfect partner for warm slices of your cake.
Step 7: Serve and Enjoy!
Slice the warm Cornbread Cake with Whipped Honey Butter and crown each piece with a generous dollop of the whipped topping. This is the moment you’ve been waiting for—dig in and savor every bite!
How to Serve Cornbread Cake with Whipped Honey Butter
Garnishes
Cornbread Cake with Whipped Honey Butter is heavenly as is, but a sprinkle of flaky sea salt, a few additional drizzles of honey, or a dusting of powdered sugar makes it restaurant-worthy. If you want to get extra fancy, a handful of fresh berries on the side adds a beautiful pop of color and a refreshing contrast.
Side Dishes
This cake pairs beautifully with everything from brunch spreads to Southern feasts. Try serving it alongside scrambled eggs and bacon, a spicy bowl of chili, or even with roasted veggies and grilled chicken. The sweet-savory balance means it can play sidekick to almost any meal—or be the main attraction at dessert.
Creative Ways to Present
For a fun twist, cut the Cornbread Cake with Whipped Honey Butter into cubes for a dessert “charcuterie” board, or layer slices with whipped cream and fruit for a show-stopping trifle. Mini versions in muffin tins also make adorable individual servings—perfect for picnics, parties, or gifting to neighbors.
Make Ahead and Storage
Storing Leftovers
If you have any slices leftover (and that’s a big “if”), wrap them tightly in plastic wrap or store in an airtight container. Cornbread Cake with Whipped Honey Butter will stay fresh at room temperature for up to 2 days, or tuck it in the fridge for up to 5 days to stretch out the snacking joy.
Freezing
To freeze, wrap individual squares of cake tightly in plastic wrap and then place them in a freezer bag. Freeze the whipped honey butter separately in a small container. Both will keep well for up to a month. When you need a treat, just thaw overnight in the fridge.
Reheating
Reheat slices of Cornbread Cake with Whipped Honey Butter briefly in the microwave (15-20 seconds does the trick) or warm them in a low oven. Give the whipped honey butter a quick stir or beat before serving to bring back the fluffy texture.
FAQs
Can I make Cornbread Cake with Whipped Honey Butter gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend (look for one that includes xanthan gum if possible). The texture will be slightly different, but still delicious and cake-like.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, no worries! You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk, letting it sit for 5 minutes before using it in the recipe.
Can I add mix-ins like corn or cheese?
Yes! Stir in up to 1/2 cup of fresh or thawed corn kernels, shredded cheddar, or even diced jalapeños for extra flavor and texture. Just fold these in along with the wet ingredients so they’re evenly distributed.
Is this more like cake or cornbread?
Cornbread Cake with Whipped Honey Butter is right in the middle—it’s lighter and sweeter than traditional cornbread, with a moist cake-like crumb, but still has that classic corn flavor you love.
Can I double this recipe for a crowd?
Definitely! Simply double all the ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the bake time as needed. It’s a fantastic way to feed a hungry brunch crowd or fill out a dessert table.
Final Thoughts
I hope you’ll give Cornbread Cake with Whipped Honey Butter a spot at your next gathering—or maybe just your next cozy night in. It’s a recipe that never fails to delight, especially when shared with good company. Happy baking!
Print
Cornbread Cake with Whipped Honey Butter Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the comforting flavors of this Cornbread Cake with Whipped Honey Butter recipe. The moist cornbread cake pairs perfectly with the light sweetness of the whipped honey butter, making it a delightful treat for any occasion.
Ingredients
Main Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup honey
- 1 teaspoon vanilla extract
For Whipped Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In another bowl, mix eggs, buttermilk, melted butter, honey, and vanilla extract.
- Combine wet and dry: Pour wet ingredients into dry ingredients, stir until just combined.
- Bake: Pour batter into pan, bake for 25–30 minutes until golden and a toothpick comes out clean.
- Cool and serve: Cool in pan for 10 minutes before serving.
- Make whipped honey butter: Beat softened butter, honey, and salt until light and fluffy. Serve with warm cornbread cake.
Notes
- For extra flavor, fold in 1/2 cup of corn kernels or shredded cheddar cheese into the batter.
- Leftovers can be wrapped and stored at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 17 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
