Sweet Cornbread Cake

Sweet Cornbread Cake

312
myfoursonsks 17

"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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

312
  1. 393 Ratings

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Most helpful positive review

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...

Most helpful critical review

A good recipe for people who don't like corn bread.

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.

I love this recipe - I am of the sweet cornbread persuasion. I made it as written the first time and give it 5 stars, however, I've made it several more times and this is what I do now: I use ...

Honey hush! This is the best comfort food since Cliff's chili on The Cosby Show. My seven-year old daughter helped make it and we could not wait for it to come out of the oven! When my husband c...

I made this for an office brunch and everyone loved it, even those who professed to not like cornbread. It was very simple to make.

This cornbread is amazing! :) I baked mine into mini-loaf pans, which just made it better (since there was more of a crust on it). Delish!

I am the original submitter. I just wanted to note that if you decide to use buttermilk, you should add some baking soda. Baking soda neutralizes the acidity of the buttermilk so that the flav...

A good recipe for people who don't like corn bread.