Description
A moist and fluffy cornbread cake topped with a luscious whipped honey buttercream frosting, blending sweet and savory flavors into a delightful dessert.
Ingredients
Scale
- 1 cup cornmeal
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup corn kernels (fresh or canned)
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- ¼ cup honey (for frosting)
- 2 tsp vanilla extract (for frosting)
- 2–4 tbsp heavy cream (as needed, for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, melted butter, and eggs. Pour into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the corn kernels gently. Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat softened butter in a large bowl until creamy. Gradually add powdered sugar, honey, and vanilla extract, mixing until smooth. Add heavy cream as needed to achieve desired consistency.
- Once the cake has cooled, spread the whipped honey buttercream frosting evenly over the top. Decorate as desired.
Notes
- To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- For a dairy-free version, use almond or coconut milk and a dairy-free butter alternative.
- To lower the sugar content, try substituting part of the sugar with natural sweeteners like maple syrup.
- Add lemon zest, almond extract, or spices like cinnamon or nutmeg for a flavor twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: cornbread cake, honey buttercream, sweet cornbread, dessert, baking