For all those cornbread lovers who want a cross between cornbread and cake, this is it — a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 10 tablespoons unsalted butter, melted, plus more for buttering the pan
- 1 cup all-purpose flour, plus more for dusting the pan (see Cook’s Note)
- 1 cup stone-ground cornmeal
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
Instructions
- Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth.
- Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 30 minutes.
- Let cool for 15 minutes before removing from the pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 369 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 6 g |
| Cholesterol | 109 mg |
| Sodium | 288 mg |
Reviews
Absolutely the most delicious cornbread I’ve ever made. I get so many compliments. Even my family that normally doesn’t eat this cornbread goes nuts over it!
This is a great cornbread. A little more like cake with cornmeal than old fashioned cornbread but went really well with a mildly spiced chili.
Delicious. Perfectly sweet and moist. The family loved it.
This was a great recipe. I made changes to fit what I was going for. I did not have butter milk so I used 3/4 c heavy cream, 1/4 c hot water (mixed together). Omitted salt from dry ingredients and added 6 tbsp cold cut up salted butter to batter. Reduced sugar to 4 tablespoons.
Additional milk for looser consistency
Stirred Apple butter and cooked in cast iron skillet. EXCELLENT!!!
Additional milk for looser consistency
Stirred Apple butter and cooked in cast iron skillet. EXCELLENT!!!
Everyone agreed this recipe was the favorite out of three.
Excellent. Hubby and I love this. Honey and butter on top is the way to go. Make mine in iron skillet.
Have tried a number of cornbread recipes and this is the one I’m keeping!
I didn’t have buttermilk so made it with almond milk and it was delicious.
Sweet and soft.
I loved the sweetness and spongey texture. I drizzled honey on top but left out the extra butter. Thank you for another great recipe Food Network !