Cornbread Cake with Whipped Honey Butter Recipe
Indulge in the delightful combination of sweet cornbread cake paired with a luscious whipped honey butter. This Southern-inspired treat is perfect for dessert or as a side dish to complement your meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Dessert, Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cornbread Cake:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
For the Whipped Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9-inch round baking dish.
- Prepare the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla. Combine with dry ingredients.
- Bake: Pour the batter into the baking dish and bake for 25–30 minutes until golden and a toothpick comes out clean.
- Make the whipped honey butter: Beat softened butter, honey, and salt until light and fluffy.
- Serve: Serve the warm cornbread cake with a dollop of whipped honey butter.
Notes
- For a richer flavor, brown the butter before adding it to the batter.
- Add a pinch of cinnamon or corn kernels for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 13g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
