Description
A delightful balance of sweet and savory, this cornbread cake is a comforting treat that’s perfect for any occasion.
Ingredients
Scale
- 1 cup cornmeal (preferably yellow)
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk (or almond milk)
- ⅓ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup corn kernels (fresh, frozen, or canned)
- Optional: ½ teaspoon cayenne pepper, 1 teaspoon vanilla extract, or chocolate chips
Instructions
- Preheat your oven to 400°F (204°C) and grease a 9×13 inch baking pan.
- Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Combine buttermilk, vegetable oil, and eggs in a separate bowl until blended.
- Add the wet mixture into the dry ingredients, stirring gently until just combined.
- Fold in the corn kernels and any optional ingredients you’ve chosen.
- Pour the batter into the prepared baking pan, smoothing the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
For a healthier option, use whole wheat flour, honey or maple syrup, Greek yogurt, or coconut oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg