Sunday, November 3, 2013

Sweet Cornbread Cake


 Are you like me and just love cornbread? My mom would bake the cornbread that came
 in a little blue box and I loved that, too. But when I got older I started making this recipe
 and there was no turning back. I like to eat this with a little butter and drizzle of honey.
 It's also great served with chili, soup or just for breakfast and dessert. It's perfect anytime.

                                                            Sweet Cornbread Cake

                                                            3/4 cups sugar
                                                            1/2 cup butter, softened
                                                            1 teaspoon salt
                                                            1 teaspoon vanilla
                                                            2 eggs
                                                            1 1/2 cups flour
                                                            3/4 cup cornmeal
                                                            1 tablespoon baking powder
                                                            1 1/3 cups milk

              1) Preheat oven to 400 degrees. Grease an 8 by 8 inch pan.

              2) In a small bowl, beat together the sugar, butter, salt, and vanilla. Stir in eggs,
              one at a time.

              3) In a separarte, larger bowl, mix flour, cornmeal, and baking powder. Stir egg
              mixture into dry ingredients. Stir in milk just until combined. Pour into prepared
              pan and bake for 20 to 25 minutes or until done and golden.

19 comments:

  1. Gosh I love cornbread. Its so good all day long. I love it as a breakfast and with chili!

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  2. This looks so good! I love cornbread but have never made it so I can't wait to give this recipe a shot! YUM!

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  3. mmm yum! pinning this for later, i love cornbread with chili! xo jillian - cornflake dreams

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  4. Yum! Warm and with just a bit of butter.

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  5. I'm not usually a corn bread fan, but this looks SO delicious!

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  6. Such a cool post!
    Thanks for sharing hun!
    Following u<3

    www.bstylevoyage.blogspot.com
    xx

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  7. OH YUM!!!! And these photos are GORGEOUS. Love everything you make, Val.

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  8. Hey Val. I grew up with Southern corn bread. Which is never sweet. But I do also like a sweeter and cakier version. Is that a word? Cakier? Anyway, I sometimes mix the Jiffy box of cornbread, with the Jiffy box of yellow cake. Awww...perfection. But now, Jiffy doesn't seem to make the cake mixes. I will give your recipe a whirl. Looks yummy!!!
    xo Kris

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  9. Oh my goodness... I LOVE cornbread!

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  10. I love sweet cornbread so I'm guessing I'd love this!

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  11. I do love cornbread. It's the perfect warm and cozy addition to meals.

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  12. Oh that looks absolutely amazing. Such a great fall dish.

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  13. Yummy! Love me some corn bread!

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  14. Yep, love cornbread. Love it! Yummy, Val :)

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  15. why is it this southern gal has never had sweet cornbread cake? Why? tell me? Its crazy and I love it!

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  16. How did we miss this? WE LOVE corn bread and this is looks so good, we can eat the whole darn thing right now. :)

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  17. Wonderful recipe! Made this deliciousness to accompany a hearty homemade crawfish etouffé a few days ago. I used whole wheat flour, added a can of cream style corn, bout a quarter cup of sour cream & an additional quarter cup of corn meal. The entire family & a few salivating neighbors demolished it! I had to type up and print out recipes immediately following. My husband and kids finished off the last couple pieces for breakfast the following morning lol. Defintely a Keeper & will now be a GO TO cornbread recipe for this Southern Texas gal. I'm actually making my second batch (in a week) to go with a big pot of ham n beans right MEOW! Thanks for sharing!

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  18. Just made this tonight! YUMMY!! I did reduce the sugar to 1/2 cup, grease the pan with bacon grease, and add bacon grease to the batter, but VERY delicious. It was a hit with my New Year's Day spread - pork roast, fresh black-eyed peas, and fresh collards. Thanks for sharing the recipe.

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