The Ultimate Cornbread Cake: A Sweet Southern Dream Come True

There’s something incredibly comforting about a slice of cornbread, isn’t there? That golden hue, the tender crumb, the way it just melts in your mouth. But what if we took that comfort, that warmth, and elevated it to a whole new level? What if we transformed it into a dessert, a glorious sweet treat that bridges the gap between classic southern comfort and indulgent cake? Friends, allow me to introduce you to the magic that is Cornbread Cake. This isn’t just cornbread; it’s a celebration of texture and flavor, a symphony of moist, sweet goodness that will have everyone asking for seconds. Think all the homey charm of your favorite cornbread, but with a delightful sweetness and a perfectly tender, cake-like crumb. It’s the ultimate expression of sweet cornbread, baked to golden perfection and ready to make any meal, or even just a coffee break, feel extra special.

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

 

What You’ll Need

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup yellow cornmeal
• ¾ cup granulated sugar (adjust to your sweetness preference)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• Optional: Honey or maple syrup for drizzling

Equipment

• 9×13 inch baking pan
• Large mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons

How to Make Cornbread Cake

 

Making this delightful Cornbread Cake is surprisingly simple, yet the results are incredibly impressive. Follow these steps for a moist, tender, and perfectly golden treat.

1. Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper for easy removal.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Make sure there are no lumps and everything is well combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until light and frothy. Add the whole milk, melted butter, and vanilla extract, whisking until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will ensure a tender cake. Overmixing develops gluten, which can lead to a tough cake.
5. Bake to Perfection: Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 35-45 minutes, or until the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The top should spring back slightly when gently pressed.
6. Cool & Serve: Let the sweet cornbread cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. This allows it to set properly and retain its moisture. Serve warm, perhaps with a drizzle of honey, a dollop of whipped cream, or a scoop of vanilla ice cream.

Fun Twists & Serving Ideas

This Cornbread Cake is incredibly versatile! Here are a few ideas to make it uniquely yours:

Berry Burst: Fold in 1 cup of fresh or frozen (not thawed) blueberries or raspberries into the batter just before baking for a delightful fruity twist.
Honey-Glazed Dream: While the cake is still warm, brush a simple glaze made from 2 tablespoons melted butter mixed with 2 tablespoons honey or maple syrup over the top for extra moisture and sweetness.
Spicy & Sweet: For those who love a kick, add 1/4 cup finely diced pickled jalapeños (drained well) to the batter. The sweet and spicy combination is surprisingly addictive!
Lemon Zest Brightness: Incorporate the zest of one lemon into the dry ingredients for a subtle citrus note that complements the cornmeal beautifully.
Southern Comfort Duo: Serve warm slices with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It’s also divine alongside a hearty bowl of chili or stew.

Reviews

Patricia R. ⭐️⭐️⭐️⭐️⭐️
“Oh my goodness, this recipe is a game-changer! I’ve always loved cornbread, but turning it into a sweet cake is pure genius. So moist and flavorful, and surprisingly easy to make. My family devoured it in one sitting!”

Michael T. ⭐️⭐️⭐️⭐️⭐️
“I made this for a potluck, and it was the first thing gone! Everyone raved about how unique and delicious it was. The texture is perfect – not too crumbly, not too dense. I drizzled some honey on top, and it was heavenly. A new favorite for sure.”

Sarah L. ⭐️⭐️⭐️⭐️
“Fantastic recipe! I halved the sugar as I prefer things less sweet, and it was still absolutely wonderful. Baked up beautifully golden. Next time I’m trying the blueberry variation!”

FAQs

Q: Can I make this Cornbread Cake ahead of time?
A: Yes, this cake tastes excellent the next day. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Q: Can I use non-dairy milk?
A: Absolutely! Almond milk, soy milk, or oat milk can be substituted for whole milk in equal amounts.

Q: What if I don’t have a 9×13 inch pan?
A: You can use an 8×8 inch square pan, but the baking time will increase. Start checking for doneness around 45-50 minutes. Alternatively, you can make muffins, baking for 20-25 minutes.

Q: Why is my Cornbread Cake dry?
A: Overmixing the batter or overbaking are the most common culprits. Mix only until just combined, and check for doneness with a toothpick rather than relying solely on the clock.

Recipe Note

This Cornbread Cake is more than just a recipe; it’s an invitation to savor simple, comforting flavors in a delightful new form. Whether you serve it as a rustic dessert, a breakfast treat, or alongside a savory meal, its moist, golden crumb and inviting sweetness will undoubtedly bring a smile to your face. Embrace the joy of this elevated sweet cornbread and let it become a beloved staple in your kitchen!