Description
A delightful treat that combines sweetness with a hint of savory, this Honey Cornbread Snack Cake with Sea Salt is moist, fluffy, and visually appealing.
Ingredients
- Cornmeal – 1 cup (240 ml)
- All-purpose flour – 1 cup (120 g)
- Honey – 1/2 cup (120 ml)
- Buttermilk – 1 cup (240 ml)
- Eggs – 2 large
- Baking powder – 2 teaspoons (8 g)
- Baking soda – 1/2 teaspoon (2 g)
- Unsalted butter – 1/4 cup (60 g), melted
- Sea salt – 1/2 teaspoon (2 g), plus extra for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and 1/2 teaspoon of sea salt until well combined.
- In another bowl, whisk together the buttermilk, honey, melted butter, and eggs until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Transfer the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Sprinkle with sea salt before serving.
- Slice into squares and serve warm or at room temperature.
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- For a vegan option, substitute flax eggs for regular eggs and almond milk for buttermilk.
- Consider adding fruits like blueberries or peaches for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Honey Cornbread, Snack Cake, Sea Salt, Easy Recipe