cornbread cake

This delicious Cornmeal Cake recipe is perfectly moist, sweet, buttery, and rich with a classic flavor of pound cake but combined with the slight graininess and earth undertone from cornmeal.

Cornmeal Cake

½ sticks unsalted butter (room temperature)

sugar

eggs (room temperature)

egg yolk (room temperature)

yellow cornmeal

all-purpose flour

½ tsp kosher salt

¼ tsp baking soda

coconut milk (or buttermilk)

vanilla extract

Preheat oven to 350 degrees.

In the bowl of your mixer, add butter and sugar and mix on high speed for 3-4 minutes until light and fluffy.

Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.

Next turn mixer down to low speed and add in cornmeal, flour, kosher salt and baking soda until well blended into batter.

Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.

Generously spray a 9x5 loaf pan with non-stick baking spray.

Add batter to loaf pan and bake in oven for 38-45 minutes or until toothpick inserted in center of cake comes out clean.

Take loaf pan from oven and cool for 10 minutes.

Next remove cake from loaf pan and continue to cool on wire rack then serve.

Soooo good! I baked a double batch in a 10-12cup Bundt pan last evening around 8pm, and as of this moment (2pm the next day) that cake is already 3/4 gone. The men in this house have devoured it practically overnight

I used Indian Head Old Fashioned Stone Ground Yellow Corn Meal (yellow bag) and it came out great. (I have one in the oven now)  That corn meal seems on the fine side to me.  It's the only one I've ever used.  Hope this helps.

Oh...em...gee this is AMAZING!  We ate the whole loaf in...not a long time :)    Seriously, this is so good, just go ahead and make it! You'll be so glad you did.  I'm making one to send to my son in another state.  It's that good.

Delicious! I doubled the recipe and made two.  I replaced buttermilk with plain yogurt and used 5 whole eggs. Took about 50 min to bake in my oven, got dark on the outside but it tasted amazing! I've been looking for a cornbread recipe like this for a long long time. Are use very good quality yellow cornmeal.

Do you use self-rising cornmeal?  My cake sunk in the middle too, but just checked the date on the baking soda and it is a year old.  Tastes great, just doesn’t look too good!

Easy Roasted Rhubarb Cornbread Cake is the ultimate summer treat. Naturally sweetened with molasses and honey or maple syrup.

Roasted Rhubarb Cornbread Cake 

flour

cornmeal (fine

baking powder

baking soda

salt

butter, softened

Tbsp. Crosby’s Fancy Molasses

Tbsp. honey or maple syrup

milk

rhubarb

Preheat oven to 400 F. Line an 8&#8243;x 8&#8243; pan with parchment paper or grease it well.*

Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.

In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.

In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.

Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)

Beat the egg white to stiff peaks and fold into the batter.

Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.

Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.

Top 2 cornbread cake recipes from across the web

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Cornmeal Cake

Roasted Rhubarb Cornbread Cake

Top 2 cornbread cake recipes from across the web

The most viewed cornbread cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cornmeal Cake

Roasted Rhubarb Cornbread Cake

The most viewed cornbread cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine