There is something truly magical about a warm slice of cornbread that brings a comforting Southern charm to any table, and this Cornbread Cake with Whipped Honey Butter Recipe takes that magic to a whole new level. Imagine a moist, tender cake infused with the subtle sweetness of honey, perfectly paired with a luxuriously fluffy whipped honey butter that melts over it like a dream. It’s the kind of recipe that feels both nostalgic and delightfully special, making it an irresistible treat for breakfast, dessert, or alongside your favorite savory dishes. If you love the cozy blend of sweet and buttery with a hint of corn’s natural earthiness, you are absolutely going to adore this recipe.
Ingredients You’ll Need
Creating this Cornbread Cake with Whipped Honey Butter Recipe starts with simple, everyday ingredients, each playing a crucial role in delivering the perfect texture and flavor. These staples come together to balance sweetness, moisture, and that lovely crumb structure that makes cornbread cake so irresistible.
- Yellow cornmeal: The star ingredient giving the cake its signature grainy texture and golden color.
- All-purpose flour: Provides structure and lightness to balance the cornmeal.
- Baking powder and baking soda: Leavening agents that help the cake rise beautifully and stay tender.
- Salt: Just a pinch to enhance all the flavors without overpowering.
- Granulated sugar: Adds the perfect touch of sweetness to complement the corn’s natural flavor.
- Eggs: Bind ingredients together and contribute to a rich, moist crumb.
- Buttermilk: It keeps the cake moist and adds a gentle tang that brightens the flavor profile.
- Unsalted butter: Melted butter imbues the cake with richness and a tender crumb.
- Honey: Infuses the batter with natural sweetness and a warm depth.
- Vanilla extract: Enhances and rounds out the overall flavor.
- For the Whipped Honey Butter: Softened unsalted butter whipped with honey, cinnamon (optional), and a pinch of salt creates an airy, luscious finish that makes every bite unforgettable.
How to Make Cornbread Cake with Whipped Honey Butter Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C), ensuring it’s nice and hot to give your cornbread cake that perfect golden crust. Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper—this helps the cake release effortlessly and keeps the edges tender.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. This step evenly distributes your leavening agents and seasoning, laying the foundation for a flawlessly risen cake.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, melted (and slightly cooled) butter, honey, and vanilla extract until everything is fully blended. This combination guarantees a moist texture and rich flavor that dances beautifully with the dry ingredients.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix—this preserves the tender crumb and prevents the cake from becoming dense.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top evenly. Bake for 25 to 30 minutes, or until the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean. Let the cake cool slightly before slicing; this brief rest lets the structure set while keeping it warm and inviting.
Step 6: Whip the Honey Butter
While the cake is baking or cooling, make your whipped honey butter. Beat the softened butter with honey, cinnamon if you’re feeling adventurous, and a pinch of salt until the mixture is light, fluffy, and bursting with sweetness. This butter is the crown jewel that elevates the simple cornbread cake into a lavish treat.
How to Serve Cornbread Cake with Whipped Honey Butter Recipe
Garnishes
For a touch of extra visual appeal and texture, sprinkle a few toasted pecans or a light dusting of cinnamon on top of your whipped honey butter. Fresh berries also add a delightful pop of color and a tart contrast to the sweet butter.
Side Dishes
This cornbread cake pairs beautifully with hearty Southern classics like slow-cooked greens, tangy collard greens, or a bowl of spicy chili. It also pairs wonderfully with a warm bowl of tomato soup for a cozy, comforting meal.
Creative Ways to Present
Try cutting the cornbread cake into smaller squares and serving each with a dollop of whipped honey butter on a wooden board for a rustic look, perfect for gatherings. Alternatively, layer slices with fresh peach slices and a drizzle of extra honey for a simple, elegant dessert presentation.
Make Ahead and Storage
Storing Leftovers
Leftover slices of this Cornbread Cake with Whipped Honey Butter Recipe store nicely in an airtight container at room temperature for up to two days. If you’d like to keep them longer, refrigeration extends their freshness up to five days without sacrificing moisture.
Freezing
You can freeze the baked cornbread cake by wrapping it tightly in plastic wrap and then foil, or placing it in a freezer bag. This method preserves its flavor and texture for up to three months. Thaw it overnight in the fridge before serving.
Reheating
To reheat, pop individual slices in the microwave for 15 to 20 seconds or warm them in a preheated oven at 300°F for about 10 minutes. Add a fresh dollop of whipped honey butter on top to revive that freshly made magic.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can work in a pinch, buttermilk adds a slight tang and acidity that react with the baking soda to give the cornbread cake a lighter, fluffier texture and more complex flavor.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, but make sure it contains xanthan gum or a similar binder to maintain structure.
How long can the whipped honey butter be stored?
Keep the whipped honey butter in a sealed container in the refrigerator for up to a week. Let it come to room temperature before whipping again if it separates or hardens.
Can I add mix-ins to the cornbread cake batter?
Absolutely! Adding corn kernels, shredded cheese, or even chopped jalapeños can add exciting flavors and textures that elevate this cornbread cake to a new level.
What’s the best way to serve the cake warm?
Serving it straight from the oven with a generous scoop of whipped honey butter is perfect. If you need to reheat leftovers, a quick zap in the microwave or warming in the oven will do the trick, then add fresh whipped honey butter for that warm, melty experience.
Final Thoughts
There is no doubt this Cornbread Cake with Whipped Honey Butter Recipe will become a cherished favorite. Its perfect balance of sweet, buttery richness and tender crumb is just the kind of comfort food we all need more of. Whether served alongside your favorite meal or enjoyed as a standalone treat, this recipe is a joyous reminder of how simple ingredients can create pure magic. Dive in, share it with friends, and savor every delicious bite!
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Cornbread Cake with Whipped Honey Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Dessert, Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Cornbread Cake with Whipped Honey Butter is a delightful Southern American treat that combines moist, sweet cornbread with a creamy, fluffy honey butter topping. Perfect as a dessert or a side dish, this recipe features a tender crumb thanks to buttermilk and a touch of honey, balanced with the warm flavors of cinnamon in the butter. Simple to prepare and bake, it’s an easy way to elevate classic cornbread into a crowd-pleasing cake.
Ingredients
For the Cornbread Cake
- 1 cup yellow 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 the Whipped Honey Butter
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar. This ensures the leavening agents and seasonings are evenly distributed.
- Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted and cooled unsalted butter, honey, and vanilla extract until fully blended and smooth to add moisture and sweetness to the batter.
- Mix batter: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing to prevent a tough texture; a few lumps are fine.
- Bake the cake: Pour the batter into the prepared pan and level the surface gently. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean, indicating it’s properly cooked through.
- Cool slightly: Allow the cornbread cake to cool for a few minutes in the pan before slicing. This helps the cake set and improves texture.
- Prepare whipped honey butter: While the cake bakes, beat the softened butter with honey, cinnamon (if using), and a pinch of salt in a bowl until light, airy, and fluffy, about 2 to 3 minutes. This butter is both a topping and great as a spread.
- Serve: Serve slices of warm cornbread cake topped generously with the whipped honey butter for a deliciously sweet and creamy treat.
Notes
- For extra flavor and texture, consider folding in a handful of fresh corn kernels or shredded cheese to the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for best freshness.
- The whipped honey butter also works wonderfully as a spread on toast, pancakes, or muffins.
