Cornbread Cake Recipe

Looking for a versatile side dish to accompany your favorite chili recipe? Look no further than this delicious cornbread cake recipe! With a perfect balance of savory flavors and a moist, crumbly texture, this corn cake is the perfect addition to any chili dinner.

And the best part? It's quick and easy to make! So, whether you're hosting a dinner party or just looking for a cozy weeknight meal, give this corn cake recipe a try and savor its deliciousness with every bite.

Looking for chili recipes? Try my White Bean Turkey Chili or Pork Rib Chili.

Want more corn bread? Try my Hatch Chili Cornbread.

Why You'll Love This Cornbread Cake Recipe

• Perfect balance of savory and sweet: This corn cake strikes the perfect balance between savory and sweet, making it a versatile side dish that pairs well with a variety of main courses, from chili to roasted meats.
• Moist and crumbly texture: The combination of cornmeal and flour gives this cake a moist and crumbly texture that's both satisfying and comforting. It's the kind of dessert that you'll want to savor slowly and enjoy every bite.
• Easy to make: With just a few simple ingredients and a straightforward recipe, this corn cake is easy to make even for beginners in the kitchen. You don't need any special equipment or advanced baking skills to create a delicious, homemade dessert that will impress your guests.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Cornmeal - gives the cake its signature corn flavor and crumbly texture. Possible substitutions include polenta or corn flour.
• All-purpose flour - provides structure and texture to the cake. Possible substitutions include whole wheat flour or gluten-free flour blend.
• Brown sugar - adds sweetness and moisture to the cake. Possible substitutions include granulated sugar or coconut sugar.
• Baking powder - helps the cake rise and become light and fluffy. No substitutions.
• Salt - balances out the sweetness and enhances the flavors. No substitutions.
• Vegetable oil - adds moisture to the cake and helps it stay tender. Possible substitutions include melted butter or coconut oil.
• Unsalted butter - adds richness and flavor to the cake. Possible substitutions include margarine or vegan butter.
• Honey - adds sweetness and a touch of floral flavor to the cake. Possible substitutions include maple syrup or agave nectar.
• Eggs - provide structure and help the cake rise. Possible substitutions include flax eggs or applesauce for a vegan version.
• Milk - adds moisture and richness to the cake. Possible substitutions include almond milk or coconut milk for a vegan version.

Equipment Needed

• Mixing bowls - for mixing the dry and wet ingredients separately.
• Whisk - for whisking together the wet ingredients.
• Measuring cups and spoons - for measuring the ingredients accurately.
• Spatula - for mixing the batter and scraping the sides of the mixing bowl.
• 9x13 inch baking pan - for baking the corn cake.
• Non-stick cooking spray - for greasing the baking pan.
• Oven - for baking the corn cake at 350 degrees Fahrenheit.
• Oven mitts - for handling the hot baking pan.
• Cooling rack - for cooling the corn cake after it comes out of the oven.

How to Make this Cornbread Cake Recipe

Full step-by-step instructions listed below in recipe card. 

To start, preheat the oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan with non-stick cooking spray. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, and salt until combined.

In a separate mixing bowl, whisk together the vegetable oil, melted butter, honey, beaten eggs, and milk until well combined.

Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix the batter as it will result in a tough cake.

Pour the batter into the prepared baking pan and bake for 45 minutes or until the top is starting to brown and cracks begin to form. To check if the cake is done, insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready.

Remove the baking pan from the oven and let the cake cool for at least 10 minutes on a cooling rack before slicing and serving. The corn cake is perfect as a side dish to chili or any other savory main dish, or as a less sweet dessert.

Variations

• Cheesy Cornbread Cake - add shredded cheddar cheese to the batter before baking for a savory twist on the classic corn cake.
• Blueberry Cornbread Cake - add fresh or frozen blueberries to the batter before baking for a fruity and slightly sweet twist.
• Spicy Cornbread Cake - add diced jalapenos or chili powder to the batter for a spicy kick.
• Vegan Cornbread Cake - substitute the eggs with flax eggs or applesauce and the milk with almond milk or coconut milk for a vegan version.
• Gluten-Free Cornbread Cake - substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Honey-Lime Cornbread Cake - add lime zest and lime juice to the batter, along with the honey, for a tangy and sweet twist.
• Chocolate Chipbread Corn Cake - add chocolate chips to the batter before baking for a sweet and indulgent dessert twist.

Wine Pairing

Corn cake has a slightly sweet and savory flavor, making it a versatile dish that pairs well with a variety of wines.

White - A crisp and refreshing white wine like a Sauvignon Blanc or a Pinot Grigio can complement the sweetness of the corn and balance the savory flavors of the cake.

Red - If you prefer red wine, a light-bodied and fruity Pinot Noir or a Zinfandel can pair well with the sweetness of the cake.

Sparkling - Alternatively, a sparkling wine or champagne can also pair well with the sweetness of the corn cake and make for a festive and celebratory meal.

Ultimately, the best wine pairing will depend on your personal preferences, so feel free to experiment and find the wine that works best for you!

FAQ's

Can I make this recipe in advance?

Yes, you can make this recipe in advance. Simply bake the corn cake as directed and let it cool completely before covering it tightly with plastic wrap or aluminum foil and storing it in the refrigerator. To reheat the corn cake, simply warm it in the oven at 350 degrees Fahrenheit for 10-15 minutes.

Can I freeze this recipe?

Yes, you can freeze this recipe. Simply bake the corn cake as directed and let it cool completely before wrapping it tightly in plastic wrap and aluminum foil and storing it in the freezer for up to 3 months. To thaw the corn cake, let it sit at room temperature for a few hours or overnight, then reheat it in the oven at 350 degrees Fahrenheit for 10-15 minutes.

Can I substitute the cornmeal with something else?

No, cornmeal is a crucial ingredient in this recipe as it gives the corn cake its characteristic texture and flavor. If you don't have cornmeal on hand, it's best to wait until you can get some before making this recipe.

Can I use a different type of milk?

Yes, you can use a different type of milk in this recipe, such as almond milk or coconut milk. However, keep in mind that this may affect the flavor and texture of the corn cake.

Can I add other ingredients to the batter?

Yes, you can add other ingredients to the batter, such as cheese, blueberries, or jalapenos, to customize the flavor of the corn cake. However, make sure to adjust the measurements and baking time as needed to ensure the best results.

Tips

• Use fresh ingredients: Use fresh cornmeal, flour, and baking powder for the best results. Expired ingredients can affect the taste and texture of the cake.
• Don't overmix: Overmixing the batter can result in a tough and chewy corn cake. Mix the ingredients until they are just combined.
• Use room temperature ingredients: Using room temperature ingredients, such as eggs and milk, can help them blend together more easily and result in a smoother batter.
• Grease the baking pan: Grease the baking pan well with non-stick cooking spray or butter to prevent the cake from sticking to the pan.
• Let the cake cool before slicing: Allow the corn cake to cool completely before slicing it into pieces. This will prevent the cake from falling apart and make it easier to slice.
• Serve with toppings: Serve the corn cake with toppings such as whipped cream, maple syrup, or fresh fruit to enhance its flavor and sweetness.
• Experiment with variations: Try adding different ingredients to the batter, such as cheese or jalapenos, to customize the flavor of the corn cake.
• Use a thermometer: Use a food thermometer to ensure that the internal temperature of the corn cake reaches 200 degrees Fahrenheit before removing it from the oven. This will ensure that the cake is fully cooked and prevent it from being undercooked in the middle.

Looking for more recipes?

Looking for chili recipes? Try my White Bean Turkey Chili or Award Winning Crockpot Chili.

Want more corn bread? Try my Hatch Chili Cornbread.

Did You Make this Recipe?

Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.

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Recipe Card

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