Description
A moist and fluffy cornbread cake topped with a sweet honey buttercream, perfect for brunches and cozy dinners.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, vegetable oil, and eggs, whisking until blended.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Transfer the batter into the prepared pan, smoothing the top.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- For buttercream, beat softened butter until creamy, then gradually add powdered sugar, honey, and vanilla, mixing until fluffy.
- Once cooled, frost the cake with honey buttercream.
- Serve with additional honey on top if desired.
Notes
Use fresh ingredients for best flavor. Consider adding fresh corn or jalapeños for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg