Sweet Cornbread Cake

Sweet Cornbread Cake

305
myfoursonsks 15

"This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter."

Ingredients

55 m servings 461 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 61.1g
  • 20%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
  2. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
  3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
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Reviews

305
  1. 385 Ratings

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Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes an...

This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and ...

This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste.