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
Scale
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
