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
Scale
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.
