Cake Like Cornbread – Savory, moist cornbread with cake-like crumbs and a light, fluffy honey butter. It has the ideal cornbread texture—tender, slightly sweet, and perfect as a side or snack.
This cake-like cornbread is moist, tender, and just a touch sweet. Made with pantry staples—yellow cornmeal, dark brown sugar, buttermilk, melted butter, and eggs—it bakes up with a fine crumb and a golden, cracked top. It works equally well in a 9×9 cake pan, a cast-iron skillet for crisp edges, or muffin cups for single servings. Serve it with chili, soups, or simply spread with homemade honey butter for a comforting treat that keeps well for several days.
Why You’ll Love This Cake-Like Cornbread
- Moist texture: Buttermilk and melted butter give the loaf a tender, long-lasting crumb.
- Simple method: One large bowl, a few straightforward steps—great for beginner bakers.
- Versatile pans: Bake in a cake pan, cast-iron skillet, or muffin tin to suit the occasion.
- Great pairing: A perfect side for chili, soups, holiday dinners, or breakfast spreads.
Ingredients – Cake Like Cornbread
Below are the ingredients for the cornbread and the optional honey butter. See the recipe card further down for measurements and full details.
- Melted butter
- Vegetable oil
- Buttermilk (room temperature)
- Large eggs (room temperature)
- All-purpose flour
- Yellow cornmeal
- Dark brown sugar (packed)
- Baking powder and salt
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch cake pan or line it with parchment paper for easy release.
- In a large bowl, whisk together melted butter, vegetable oil, buttermilk, dark brown sugar, and eggs until smooth and evenly combined.
- Add the dry ingredients—flour, cornmeal, baking powder, and salt—and mix gently until the batter is smooth and free of lumps. Avoid overmixing to keep the crumb tender.
- Pour the batter into the prepared pan and bake 25–30 minutes, until the top is golden and cracked and a toothpick inserted in the center comes out with only moist crumbs.
- Cool the cornbread in the pan for at least 1 hour before slicing. Resting helps the texture set and makes cleaner slices.
How to Make Honey Butter
- Combine ½ cup room-temperature unsalted butter, 5 tablespoons honey, and 2 tablespoons powdered sugar in a medium bowl.
- Beat with a hand mixer or whisk until smooth and creamy. Add a pinch of salt to taste and mix again.
- Transfer to a small dish and serve immediately, or refrigerate in an airtight container for up to one week. Bring to room temperature before spreading for best texture.
Tips and Tricks – Cake Like Cornbread
- Bring eggs and buttermilk to room temperature so they incorporate smoothly and the batter bakes evenly.
- Mix just until combined. Overmixing develops gluten and can make the cornbread dense.
- Let the batter rest 5–10 minutes before baking to hydrate the cornmeal and help the leavening agents work.
- For a savory twist, fold in ½ cup shredded cheese, diced jalapeños, or fresh corn kernels.
- Adjust sweetness by reducing brown sugar for a less sweet loaf, or increasing it for a dessert-style cornbread served with honey butter.
- Use the toothpick test: a clean toothpick or one with a few moist crumbs indicates doneness; avoid baking until dry.
How to Make Cornbread in a Muffin Pan
Muffin-sized cornbread is convenient and quick to bake. Follow these adjustments:
- Grease or line muffin cups with paper liners.
- Fill each cup about ¾ full with batter for nicely domed muffins.
- Bake at 350°F for 15–18 minutes, until golden and a toothpick comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
How to Make Cornbread in a Cast Iron Skillet
A preheated cast iron skillet gives extra-crispy edges and a rustic presentation:
- Preheat the empty skillet in the oven as it heats to 350°F so it’s hot when you add the batter.
- Remove the skillet carefully and coat with 1–2 tablespoons melted butter or oil to prevent sticking.
- Pour batter into the hot skillet—the batter should sizzle slightly, which encourages a golden crust.
- Bake 25–30 minutes, until the top is golden and cracked and a toothpick comes out with moist crumbs.
- Let cool 10–15 minutes in the skillet before slicing to serve.
Recommended Tools for Cake-Like Cornbread
Helpful tools to get the best results:
- 9×9-inch metal or glass baking pan (or cast-iron skillet for crisp edges)
- Muffin pan for individual servings
- Large mixing bowl and a medium bowl for wet ingredients
- Wooden spoon or silicone spatula to fold batter gently
- Whisk for combining wet ingredients
- Parchment paper for easy release and cleanup
- Pastry brush to glaze with melted butter or honey after baking (optional)
- Hand mixer (optional) for making honey butter
Serving Suggestions
This classic cornbread pairs beautifully with:
- Hearty homemade chili
- Thanksgiving sides and roasted mains
- Drizzled with honey or spread with honey butter
FAQs – Cake Like Cornbread
Can I use whole wheat flour instead of all-purpose?
Yes, but whole wheat can make the crumb denser. For best texture, try a blend of whole wheat and all-purpose flour.
How should I store leftover cornbread?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week for longer storage.
Can I freeze cornbread?
Yes. Wrap individual squares in foil or plastic wrap and freeze for up to three months. Reheat in the oven for a fresh-baked texture.
Storing and Freezing Instructions
Keep cornbread in an airtight container at room temperature up to 3 days. For longer storage, refrigerate up to one week or freeze up to three months. Thaw frozen pieces at room temperature and warm briefly in the oven before serving for best results.
Recipe
Cake Like Cornbread
Ingredients
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 powdered sugar
- Salt to taste
Instructions
- Preheat oven to 350°F. Spray a 9×9-inch metal pan with nonstick spray and line the bottom with parchment paper if desired.
- In a large bowl, whisk together the melted butter, vegetable oil, buttermilk, dark brown sugar, and eggs until smooth.
- Add flour, cornmeal, baking powder, and salt. Whisk or fold until combined and the batter is smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake 25–30 minutes, until edges are golden, the top cracks slightly, and a toothpick comes out clean or with moist crumbs.
- Cool in the pan at least 1 hour before slicing into squares. For best texture, allow 2–3 hours if you can.
Honey Butter Instructions
- Combine softened unsalted butter, honey, and powdered sugar in a medium bowl.
- Whip with a hand mixer or sturdy whisk until smooth and creamy.
- Add salt to taste. Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature before serving.
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If you make this Cake Like Cornbread, please leave a rating and share how it turned out. Feedback helps improve the recipe and gives other bakers confidence to try it. Enjoy!