Why You’ll Love this Cornbread Cake Recipe
Why will you love this cornbread cake recipe? First, it’s incredibly easy to whip up, making it perfect for both novice and experienced bakers.
The texture is so moist and fluffy, you won’t believe it’s cornbread! I adore how it strikes that perfect balance between sweet and savory, making it a wonderful addition to any meal or a delightful dessert.
Plus, the aroma wafting through your kitchen while it bakes is irresistible. Trust me, once you taste this cake, you’ll want to share it with everyone.
It’s a crowd-pleaser that keeps them coming back for more!
Ingredients of Cornbread Cake
When it comes to making a scrumptious cornbread cake, having the right ingredients is key. This recipe is a delightful blend of sweet and savory, and gathering the components is the first step toward creating something truly special.
You don’t need a fancy pantry to whip this up; just a few staples and some enthusiasm for baking will do. So, let’s plunge into what you’ll need to get started on this delicious journey.
Ingredients:
- 1 1/2 cups butter (that’s 3 blocks, folks)
- 1 1/2 cups milk
- 3 large eggs
- 7 teaspoons cornmeal
- 3 cups Bisquick
- 3/4 teaspoon baking powder
- 1 cup sugar
Now, let’s talk about the ingredients for a moment. The butter is going to give your cake that rich, buttery flavor we all crave, while the milk adds moisture, making each bite tender and fluffy.
Cornmeal is essential; it gives that lovely cornbread texture that’s just delightful. And if you’re like me, you might already have Bisquick in your pantry, which makes this recipe even easier—who doesn’t love a shortcut?
Baking powder is there to give your cake a nice lift, and let’s not forget the sugar that sweetens the deal and balances the flavors beautifully.
How to Make Cornbread Cake
Alright, let’s plunge into the delightful world of making Sweet Cornmeal Cornbread Cake. First things first, you’ll want to preheat your oven to a cozy 350 degrees F. This step is essential, as we want our cake to bake evenly and come out golden brown—trust me, no one likes a half-baked cake.
While that’s warming up, grab a large mixing bowl and let’s start with 1 1/2 cups of butter. I know, it sounds like a lot—three whole blocks, in fact—but this is what gives our cake that rich, buttery goodness that will have everyone asking for seconds. Now, cream that butter with 1 cup of sugar until it’s light and fluffy. You want it to be airy, not dense like my attempts at yoga.
Once your butter and sugar are best friends, crack in 3 large eggs, one at a time. Just gently mix them in; we’re not trying to whip them into submission here.
Now, let’s shift our focus to the dry ingredients. In a separate bowl, combine 3 cups of Bisquick, 3/4 teaspoon of baking powder, and 7 teaspoons of cornmeal. This is where the magic happens. The cornmeal gives the cake that distinct texture we all love about cornbread, while the Bisquick makes this whole process a breeze—because who’s time for complicated recipes?
Now, here’s where it gets fun. Gradually add the dry mixture to your butter-sugar-egg concoction, alternating with 1 1/2 cups of milk. It’s like a dance—dry, wet, dry, wet—until you’ve used up all your milk. Look for a nice, smooth batter; it should be thick but pourable.
Once everything is mixed together, pour your batter into an ungreased 9×13 pan. Don’t worry about greasing it; we’re going for that rustic charm. Then, pop it in the oven for 35 to 40 minutes, or until it’s golden brown and a toothpick comes out clean.
And voilà, you’ve got yourself a sweet cornbread cake that’s bound to impress! Just remember to let it cool a bit before indulging—I know, patience is hard!
Cornbread Cake Substitutions & Variations
While you might love the classic Sweet Cornmeal Cornbread Cake, experimenting with substitutions and variations can elevate this treat even further.
For a gluten-free version, I like using almond flour instead of Bisquick. You can also swap regular milk for almond or oat milk for a dairy-free option.
To add a twist, try incorporating fresh berries or chocolate chips into the batter. If you’re craving a savory kick, mix in some jalapeños or cheese.
Don’t hesitate to adjust the sugar levels based on your taste. These small changes can make your cornbread cake uniquely yours!
What to Serve with Cornbread Cake
If you’re looking to elevate your Sweet Cornmeal Cornbread Cake, consider pairing it with some delicious accompaniments that complement its sweetness and texture.
A dollop of whipped cream on top brings a light, airy contrast, while a drizzle of honey or maple syrup enhances the cake’s natural flavors.
I love serving it alongside fresh berries for a burst of tartness. You can also try a scoop of vanilla ice cream for a decadent touch.
For a savory twist, pair it with chili or a hearty stew; the flavors meld beautifully, making for a delightful meal experience.
Enjoy!
Additional Tips & Notes
When serving Sweet Cornmeal Cornbread Cake, a few extra tips can enhance your baking experience and the final product.
First, make sure your butter is softened for easy creaming with sugar. I recommend using fresh cornmeal for the best flavor.
If you want a touch of sweetness, consider adding a bit of honey or maple syrup to the batter.
For a moist cake, avoid overmixing after adding the dry ingredients.
Finally, let the cake cool slightly before slicing; it helps with clean cuts.
Enjoy your creation with a drizzle of honey or a scoop of ice cream for an extra treat!