Cornbread Cake with Honey Buttercream
Why You’ll Love This Recipe
Honestly, I whip this up whenever I need to remind myself of those lazy summer afternoons at grandma’s, sitting on the porch with a slice of this sweet, buttery goodness (and maybe an iced tea in hand). My family goes absolutely bonkers for this cake because it’s got that nostalgic comfort of cornbread, but with a fancy twist—that heavenly honey buttercream! And I gotta admit, I once forgot to add the eggs… let’s just say, don’t skip them.
What You Need to Gather
- Cornmeal: About 1 cup (I sometimes use polenta when I’m out of cornmeal, shh don’t tell anyone!)
- All-purpose flour: 1 cup, but you could try whole wheat for a nuttier flavor. My grandmother always insisted on King Arthur, but honestly any version works fine.
- Sugar: 1/2 cup, though I tend to cut this down if I’m feeling virtuous.
- Baking powder: 2 teaspoons
- Salt: A pinch or two, I just eyeball it.
- Eggs: 2 large (trust me, don’t skip these!)
- Butter: 1/2 cup, melted (for that extra creamy texture)
- Milk: 1 cup—or use buttermilk if you want a bit of tanginess.
- Honey: 1/4 cup, and try not to sneak too much for ‘tasting’.
- Cream cheese: 1/4 cup, softened, for the frosting.
Let’s Bake This Thing!
- Preheat your oven to 350°F (180°C). Now’s a good time to dance around the kitchen a little.
- In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Sometimes I use my hands; it feels more authentic that way.
- In another bowl, whisk together eggs, melted butter, milk, and honey. This is where I usually sneak a taste—shh!
- Combine the wet and dry ingredients—don’t worry if it looks a tad lumpy, it’ll sort itself out in the oven.
- Pour the batter into a greased cake pan. Pop it in the oven for about 25-30 minutes or until the top is golden and a toothpick comes out clean.
- While that’s baking, whip up the frosting by beating cream cheese and honey until smooth. Then, you can spread it on top once the cake is cool. And taste a spoonful, you’ve earned it!
Some Notes from My Kitchen
The first time I made this, I used too much honey in the frosting—it turned out to be more of a glaze. So, easy does it on the honey!
Experimenting with Variations
I once tried adding blueberries to the batter—it was a hit! Another time, I tried pecans, but they sank to the bottom. Lesson learned: coat them in flour first.
Don’t Have This? No Problem!
If you don’t have a stand mixer for the frosting, don’t worry, a good old-fashioned whisk and some elbow grease will do just fine.
Keeping It Fresh (If It Lasts That Long!)
This cake can be stored in an airtight container for a couple of days, though honestly, in my house it never lasts more than a day!
How I Serve This Up
I love serving this cake with a scoop of vanilla ice cream, especially if it’s a warm day. It’s kind of a family tradition now.
My Little Pro Tips
I once tried rushing the cooling process and regretted it because the frosting melted right off! Patience is a virtue here.
Questions I Get Asked All the Time
Can I make this gluten-free? Sure, I think a good gluten-free flour mix should work, though I haven’t tried it myself. Let me know if you do!
What if I don’t like honey? Well, you could use maple syrup in place of honey for the frosting. I haven’t done it, but it sounds yummy!
If you give this recipe a try, let me know how it goes! And if you need more baking inspiration, check out Sally’s Baking Addiction or King Arthur Baking. They’re some of my go-to resources!
