Super Easy and Fluffy Cake Like Cornbread Recipe

Cake Like Cornbread – savory and moist crumbs corn bread, with homemade fluffy and sweet honey butter. It has the perfect texture of cornbread! 

If you’re looking for the best homemade cornbread recipe that’s moist, fluffy, and just a little sweet, you’ve found it! This cake-like cornbread is a step above traditional cornbread, offering the perfect balance between sweet and savory. Made with pantry staples like yellow cornmeal, dark brown sugar, and buttermilk, it bakes up beautifully in a cake pan, cast iron skillet, or even muffin cups. Whether you’re serving it as a great side dish to homemade chili or simply enjoying it with a pat of butter and a drizzle of honey, this sweet cake like cornbread recipe is destined to become your favorite cornbread recipe.

For more recipes like this one!

• Crumbl Copycat Cornbread Cookie Recipe
• Homemade Strawberry Pop Tart Blondies Recipe
• Easiest Cinnamon Roll Blondies

Why You’ll Love This Cake Like Cornbread

• Moist Texture: Thanks to buttermilk and melted butter, this cornbread stays tender and moist for days.
• Quick and Easy Recipe: Made in one large bowl with just a few steps, it’s perfect for beginners.
• Versatile: Whether baked in a cast iron skillet, cake pan, or muffin cups, it works for any occasion.
• Great Accompaniment: Serve it alongside homemade chili, soups, or even breakfast spreads for a great recipe that pairs with anything.

Ingredients – Cake Like Cornbread

Here’s what you’ll need for this sweet cornbread cake recipe. For a full list of ingredients, please check out the recipe card beow! 

• Melted butter
• Vegetable oil
• Buttermilk, room temperature
• Eggs, room temperature
• All-purpose flour
• Yellow cornmeal
• Dark brown sugar, packed
• Baking powder and salt

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×9-inch cake pan or line it with parchment paper for best results.
2. In a large bowl, whisk together the wet ingredients: melted butter, vegetable oil, buttermilk, and eggs until smooth.
3. Add the dry ingredients: all-purpose flour, yellow cornmeal, dark brown sugar, baking powder, and salt. Mix with a wooden spoon until the batter is smooth and there are no lumps.
4. Pour the batter into your prepared pan and bake in the preheated oven for 25-30 minutes, or until the top is golden brown and cracks have formed. Use the toothpick test—a toothpick inserted in the center should come out clean or with moist crumbs.
5. Cool the cornbread in the pan for 1 hour before slicing. This resting time ensures the texture of the cornbread is perfect.

How to Make Honey Butter

1. In a medium bowl, combine ½ cup unsalted butter, 5 tablespoons honey, and 2 tablespoons powdered sugar.
2. Using a hand mixer or whisk, beat the mixture until smooth and creamy.
3. Add a pinch of salt to enhance the flavor and mix until fully incorporated.
4. Transfer the honey butter to a small dish.

Tips and Tricks – Cake Like Corn Bread

• Bringing your eggs and buttermilk to room temperature so they blend more easily with the other ingredients
• Mix the batter just until the dry ingredients are fully incorporated. Overmixing can make the cornbread less fluffy.
• For a more savory cornbread, fold in ½ cup of shredded cheese, or diced jalapeños!
• Use the toothpick test to check for moist crumbs and avoid overbaking. Remember, the top should be cracked and golden brown.

Here are tips for the honey butter!

• Use room temperature butter to ensure it blends smoothly with the other ingredients.
• Adjust the honey and powdered sugar to taste if you prefer a sweeter or less sweet version.
• Store leftovers in an airtight container in the refrigerator for up to 1 week. Allow it to soften at room temperature before serving for the creamiest texture.

Here are some additional tips and tricks for your cake like cornbread recipe, plus adjustments for making it in a muffin pan or a cast iron skillet:

Tips and Tricks for Perfect Cornbread

1. Use Room Temperature Ingredients
   Bringing your eggs and buttermilk to room temperature ensures they blend more easily with the other ingredients, resulting in a smoother batter and even baking.
2. Avoid Overmixing
   Mix the batter just until the dry ingredients are fully incorporated. Overmixing can make the cornbread less fluffy.
3. Let the Batter Rest
   Allow the batter to rest for 5-10 minutes before pouring it into the pan. This helps hydrate the cornmeal and allows the leavening agents to activate, making the cornbread lighter and fluffier.
4. Add Extra Ingredients for Texture
   For a twist, fold in ½ cup of shredded cheese, diced jalapeños, or corn kernels for added texture and flavor.
5. Customize Sweetness
   If you prefer less sweetness, reduce the dark brown sugar to ¾ cup, or for a dessert-style version, increase it to 1 ¼ cups and serve with honey butter.
6. Check for Doneness
   Use the toothpick test to check for moist crumbs and avoid overbaking. Remember, the top should be cracked and golden brown.

How to Make Cornbread in a Muffin Pan

Making cornbread in a muffin pan is great for single servings and shorter bake times! Here’s how:

1. Prepare the Pan: Grease or line your muffin pan with paper liners to prevent sticking.
2. Divide the Batter: Spoon the batter evenly into each muffin cup, filling them about ¾ full.
3. Adjust Bake Time: Bake in a preheated oven at 350°F for 15-18 minutes or until the tops are golden and a toothpick comes out clean.
4. Cool Briefly: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

How to Make Cornbread in a Cast Iron Skillet

Using a cast iron skillet gives the cornbread crispy edges and a rustic look. Here’s how:

1. Preheat the Skillet: Place your cast iron skillet in the oven while it preheats to 350°F. This ensures a hot surface for the batter, creating those crispy edges.
2. Prepare the Skillet: Carefully remove the skillet from the oven and coat it with 1-2 tablespoons of melted butter or vegetable oil. Swirl to coat the bottom and sides evenly.
3. Pour the Batter: Immediately pour the batter into the hot skillet. The batter will sizzle slightly, which helps create a golden crust.
4. Bake: Bake for 25-30 minutes, or until the top is golden brown and cracked, and a toothpick inserted in the center comes out clean.
5. Cool Slightly: Allow the cornbread to cool in the skillet for 10-15 minutes before slicing and serving.

Recommended Tools for Cake-Like Cornbread

Here’s a list of tools to help you achieve the best results for your cornbread recipe:

1. 9×9-Inch Metal Pan Perfect for even baking and creating the ideal moist texture.
2. Cast Iron Skillet (Optional) Great for achieving crispy edges and a rustic look.
3. Muffin Pan (Optional) Ideal for making single-serve portions of cornbread.
4. Large Mixing Bowl A must for combining your wet ingredients and dry ingredients.
5. Medium Mixing Bowl Handy for whisking eggs and buttermilk before adding them to the main batter.
6. Wooden Spoon or Silicone Spatula Perfect for mixing the batter without overworking it.
7. Whisk: My favorite is a ballon whisk
8. Parchment Paper: Use to line your pan for easy release and minimal cleanup.
9. Pastry Brush:Useful for brushing melted butter or honey butter over the cornbread once baked.
10. Hand Mixer or Stand Mixer (Optional for Honey Butter)
    Makes whipping the honey butter a breeze.

Serving Suggestions

This classic cornbread pairs beautifully with:

• A hearty bowl of homemade chili
• As a great accompaniment to Thanksgiving dinner
• Drizzled with honey or slathered with honey butter

FAQs – Cake Like Cornbread

Can I use whole wheat flour instead of all-purpose flour?
Yes, but keep in mind it may result in a denser crumb. To maintain the moist texture, use a mix of whole wheat flour and all-purpose flour.

How should I store leftover cornbread?
Wrap tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 3 days or refrigerate for up to 1 week.

Can I freeze cornbread?
Absolutely! Wrap individual squares in aluminum foil and freeze for up to 3 months. Reheat in the oven for that freshly baked taste.

Storing and Freezing Instructions

Store your Cake Like Cornbread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. You can also use a bread bag to place your leftover cornbread in and leave it on counter! 

WANT MORE QUICK BREAD RECIPES? HERE ARE SOME THAT ARE MY FAVORITE! 

• Biscoff Banana Bread
• Festive Gingerbread Crinkle Cookies
• Chewy Gingerbread Snickerdoodles Recipe

If you loved these Cake Like Cornbread don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Cake Like Cornbread

Molly Murphy

savory and moist crumbs corn bread, with homemade fluffy and sweet honey butter. It has the perfect texture of cornbread!

5 from 1 vote

Print Recipe Pin Recipe

Course Dinner

Cuisine American

Servings 16 squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Cornbread

• ½ cup butter melted
• ½ cup vegetable oil
• 1 ¼ cups buttermilk room temperature
• 3 large eggs room temperature
• 2 cups all purpose flour
• 1 cup cornmeal
• 1 cup dark brown sugar packed
• 1 ½ tablespoons baking powder
• 1 teaspoon salt

For the honey butter (optional)

• ½ cup unsalted butter softened to room temperature*
• 5 tablespoons honey
• 2 Tablespoons powder sugar
• Salt to taste

Instructions

 

• Preheat your oven to 350°F. Spray a 9×9-inch metal pan with nonstick spray and line the bottom with parchment paper, clipping the sides with metal clips if needed to keep it in place.
• In a large bowl, whisk together the melted butter, vegetable oil, buttermilk, dark brown sugar, and eggs until smooth and evenly combined.
  ½ cup butter, ½ cup vegetable oil, 1 ¼ cups buttermilk, 3 large eggs
• Add the flour, cornmeal, baking powder, and salt all at once to the wet ingredients. Whisk until fully combined and the batter is smooth with no lumps.
  2 cups all purpose flour, 1 cup cornmeal, 1 cup dark brown sugar, 1 teaspoon salt, 1 ½ tablespoons baking powder
• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 25-30 minutes, or until the edges are golden brown, the sides pull slightly away from the pan, and the top develops cracks. A toothpick inserted into the center should come out clean or with just a few crumbs (no wet batter).
• Allow the cornbread to cool in the pan for at least 1 hour before slicing into squares and serving.
• For best results, let the cornbread sit for 2-3 hours. The butter in the recipe softens it, making it extra moist and flavorful.

Honey Butter Instructions

• In a medium bowl, combine unsalted butter, honey, and powdered sugar.
  ½ cup unsalted butter, 5 tablespoons honey, 2 Tablespoons powder sugar
• Using a hand mixer or a sturdy whisk, beat the mixture until smooth and creamy.
• Add a pinch of salt (or to taste) and mix again until fully incorporated.
  Salt to taste
• Transfer the honey butter to a small serving dish or container. Serve immediately, or store in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving for the best spreadable consistency.

Keyword cornbread, bread, quick bread

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