This sweet cornbread cake is the perfect blend of classic comfort and dessert-like indulgence. With its soft, tender crumb and lightly golden crust, it delivers all the nostalgic flavors of traditional cornbread but with a rich, sweet twist that makes it feel like a treat.
The addition of honey and butter creates a moist, flavorful bite that pairs beautifully with breakfast, dinner, or even as a standalone snack.
Whether you’re serving it fresh out of the oven or enjoying leftovers the next morning, this recipe is incredibly versatile and crowd-pleasing. Spread it with a little extra butter and drizzle with honey for an irresistible finish, or enjoy it as-is for a simple, satisfying bite.
It’s an easy, reliable recipe that’s perfect for family gatherings, holidays, or anytime you’re craving something warm and comforting.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 12
Yield: 1 9×13-inch pan
Ingredients
- 3 cups all-purpose flour
- 1 ⅓ cups white sugar
- 1 cup cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 ½ cups whole milk
- 4 eggs, beaten
- ⅔ cup vegetable oil
- ⅓ cup melted butter
- 2 tablespoons honey
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the flour, sugar, cornmeal, baking powder, and salt. Stir until evenly mixed.
- Add the milk, beaten eggs, vegetable oil, melted butter, and honey. Mix until just combined, being careful not to overmix.
- Pour the batter evenly into the prepared baking dish.
- Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving. Enjoy warm with butter and honey if desired.