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Sweet Cornbread Cake

Sweet Cornbread Cake

I'm not a fan of dense cornbread so after several attempts, I found the perfect recipe combination for cornbread cake! 
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Course: Baking
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 12 - 16 pieces
Author: Rebecka Evans


  • 1 cup cornmeal
  • 1 cup Cake flour if not available, use all-purpose 
  • 2 cups all-purpose flour 
  • 1 ⅓ cups white sugar
  • 2 tablespoon baking powder
  • 2 tablespoons powdered buttermilk optional
  • 1 teaspoon salt
  • cup vegetable oil
  • cup melted butter
  • 2 tablespoons honey
  • 4 eggs beaten
  • 2 ½ cups whole milk


  • Preheat oven 350 degrees F. and grease a 9x13 inch baking dish with non-stick spray
  • In a large bowl combine cornmeal, flours, sugar, baking powder, powdered buttermilk, and salt. 
  • Add the wet ingredients and stir till just combined
  • Pour the batter into the prepared baking dish and bake in preheated oven for 45 minutes or until the cake browns and begins to show cracks
  • Cool slightly before slicing


I serve my sweet cornbread cake with whipped peach butter. It's so good!! 
To make the peach butter:
Whip 1 stick room temperature butter until soft and light in color. Stir in 2 heaping teaspoons of peach jam
Serve on with warm cornbread. ENJOY!