How to Make Cornbread Cake: A Southern Classic Made Easy

Cornbread cake. Just the name conjures up images of warm kitchens, the scent of honey and butter, and the comforting taste of Southern hospitality. This delightful treat is a staple on tables across the American South, and for good reason. It’s incredibly easy to make, wonderfully versatile, and utterly delicious.

Whether you’re a seasoned baker or just starting out, this recipe will guide you through every step, ensuring a moist, flavorful cornbread cake that will have everyone asking for seconds.

Ingredients You’ll Need

For this recipe, you’ll need a few pantry staples and some fresh ingredients that bring the Southern charm:

• 1 1/2 cups all-purpose flour (or a gluten-free blend for a delicious alternative)
• 1 cup yellow cornmeal (finely ground for a tender crumb)
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk (or use a simple substitute – 1 tablespoon lemon juice or white vinegar added to 1 cup of milk)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional Add-ins for Extra Flavor:

• 1/2 cup shredded cheddar cheese for a savory twist
• 1/4 cup chopped jalapenos for a touch of heat
• 1/2 cup fresh or frozen corn kernels for added sweetness and texture

Tools of the Trade

Before we begin, gather your baking essentials:

• 9-inch square baking pan
• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Toothpick or cake tester

Let’s Get Baking: Step-by-Step Guide

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour your 9-inch baking pan. This ensures your cornbread cake won’t stick and will come out beautifully.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. This ensures all the dry ingredients are evenly distributed.
3. Cream Together the Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the buttermilk.
4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! Overmixing can lead to a tough cornbread cake.
5. Fold in Your Favorites (Optional): This is where you can get creative! Gently fold in your favorite add-ins, like shredded cheese, chopped jalapenos, or corn kernels.
6. Pour, Bake, and Enjoy the Aroma: Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be irresistible!
7. Cool and Serve: Let the cornbread cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Tips for Cornbread Cake Perfection

• Buttermilk Substitute: No buttermilk on hand? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes, and voila! You have your buttermilk substitute.
• Cornmeal Matters: The texture of your cornbread cake depends on the cornmeal you use. Finely ground cornmeal will result in a smoother, more cake-like texture. Medium-ground cornmeal will give it a slightly coarser crumb.
• Don’t Overbake!: Keep a close eye on your cornbread cake while it bakes. Overbaking can make it dry.

Serving Your Southern Delight

This cornbread cake is delicious on its own, but it truly shines with a few simple accompaniments.

• Classic Comfort: Serve warm slices with a pat of butter and a drizzle of honey or maple syrup.
• Savory Side: Pair it with chili, soup, or barbecue for a hearty and satisfying meal.
• Sweet Treat: Crumble leftover cornbread cake and use it as a topping for yogurt or ice cream.

FAQs

Q: Can I freeze cornbread cake?
A: Absolutely! Once the cake is completely cool, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: My cornbread cake is crumbly. What went wrong?
A: Crumbliness could be due to overmixing the batter, using the wrong type of cornmeal, or overbaking. Make sure to follow the recipe instructions carefully.

Q: Can I make this recipe in a different pan?
A: You can certainly adjust the baking time and use a different pan, like an 8-inch square pan or a 9-inch round pan. Just keep in mind that the baking time will vary.

Cornbread Cake Ingredients

Pouring Cornbread Batter

Baked Cornbread Cake

There you have it – your guide to baking a Southern classic. So go ahead, preheat your oven, and treat yourself and your loved ones to the irresistible taste of homemade cornbread cake. Don’t forget to share your baking triumphs (and delicious photos) in the comments below! Happy baking!