![]() Toast the cornmeal, stirring it constantly, for about 1 – 2 minutes, or just until it begins to become warmed with a nutty, corn aroma. Add the cornmeal to a small saute pan, and place over medium heat.Preheat the oven to 350°, and line two 8” cake pans with parchment, and spray with cooking spray.Begin by gathering and prepping all of your cornbread cake ingredients according to the ingredient list above to have ready and organized for use.To finish the cornbread cake, I allow both cake rounds to completely cool before frosting one or both of them (depending on how many people I'm serving), and then slice and enjoy.While the cakes bake, I prepare my salted honey butter frosting.Next, the batter is evenly distributed between two, 8” cake pans, and baked for roughly 32-34 minutes, or until a tester skewer comes out clean and the cake layers are baked.I then alternate adding in my dry ingredients with my buttermilk, until the batter comes together, taking care not to over mix the batter.Next, using my stand mixer fitted with a paddle attachment, I cream my room temp, softened butter for a moment or two until fluffy, then add in my sugar, followed by my eggs, vanilla, and honey.Then, I add it to a bowl, and whisk in the remainder of my dry ingredients. To get started, I toast my cornmeal for a moment or two in a dry pan, and allow it to cool.Here's sneak peek at my cornbread cake recipe: (or just jump to the full recipe.) The frosting is very simple to prepare, made with butter, powdered sugar, vanilla, honey, and a good pinch of salt-the perfect balance of sweet with a hint of savory! This offers a bit of texture, and reinforces that delicious corn flavor. I also like to add some medium grind cornmeal into my dry ingredients, which I lightly toast in a small pan for 1-2 minutes just until it releases its slightly warm and nutty aroma. This happens to be my personal preference, as I find it easier to frost, often just frosting one cake round at a time if there's only a couple of us at home enjoying it, saving the other for later.īut both cakes can certainly be frosted (especially if you plan on serving more people), or you can even make this as a layer cake, if that's what you prefer.Īs for my ingredients, I use softened butter for flavor, lots of fresh buttermilk for richness and a tender “crumb”, plus a generous drizzle of honey for sweetness, along with some sugar, plus a hefty pour of vanilla. I like to bake this cake as two, single layer 8” cakes which I only frost the tops of, instead of building it as a layer cake. Preparing this yummy cornbread cake is very similar to preparing classic cornbread, but with a few extra ingredients that give this baked treat more of a moist, fluffy texture of a cake. This cornbread cake recipe is one of our favorite cakes and is a terrific pick during the bright and sunny season when we crave cornbread, but with a moist, fluffy, and slightly sweeter twist! My Cornbread Cake with Salted Honey Butter Frosting I wanted to give it a light, extra fluffy, and wonderfully moist texture kissed with a touch more sweetness, absolutely brimming with that warm, buttery corn flavor.Īnd because a moist and gloriously decadent cake absolutely needs a rich and creamy frosting to tie everything together, I decided to use our favorite cornbread topping combo of salted butter and honey as my guide, and whipped up a deliciously decadent salted honey butter frosting to slather over top! Sheer bliss!īecause I really enjoy experimenting with desserts and cakes, creating fun twists, I decided to turn classic cornbread into a cornbread cake. We love to slather it with softened butter, a drizzle of honey, plus a pinch of salt. In our home, we become so very eager to slice off that first little square to bite into while it's still fresh-out-of-the-oven hot. There's just something so utterly inviting about freshly baked cornbread, with its warm, slightly nutty aroma and bright yellow crumb, isn't there?Īs the cornbread bakes in the oven, the fragrance fills the kitchen. ![]() When Fresh Cornbread Meets Sweet, Fluffy Cake Prepared with a hint of cornmeal in the batter, along with a generous pour of buttermilk and drizzle of sweet honey, this delectable cornbread cake is topped with a thick layer of salted honey butter frosting! My cornbread cake has all of the rich, buttery flavor of freshly baked cornbread, but with the moist, fluffy texture of a deliciously sweet cake. ![]()
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