Buttery Sweet Cornbread Cake:

Buttery Sweet Cornbread Cake:
Buttery Sweet Cornbread Cake:

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cups (210 grams) Homemade Cornbread Mix, recipe by Wicked Good Kitchen

  • 1

    cup (120 grams) organic unbleached all-purpose flour, such as King Arthur Flour®

  • 1/2

    cup (100 grams) granulated sugar

  • 1/2

    teaspoon (2.4 grams) baking powder

  • 1/4

    teaspoon (1.5 grams) salt

  • 1 1/4

    cups (300 ml) organic buttermilk

  • 2

    large eggs (mine weighed 106 grams w/o shells), slightly beaten

  • 1/2

    cup (1 stick/113 grams) unsalted butter, melted

  • 1

    tablespoon (15 ml) honey

Directions

To Prepare: Position oven rack in lower third of oven and preheat oven to 350ºF. Prepare 8x8-inch or 9x9-inch baking pan as above in recipe; set aside. In a large bowl, whisk together Homemade Cornbread Mix, flour, sugar, baking powder and salt. In a large 2-cup glass measuring cup or medium bowl, whisk together buttermilk, eggs, butter and honey. Create a well in the center of dry ingredients. Add wet ingredients and mix just until fully incorporated. For a tender crumb, do not overmix. Using a rubber spatula, pour and scrape batter into prepared pan; smooth top of batter evenly with spatula. Bake in preheated oven for 30 to 38 minutes, depending on size of pan selected. A toothpick inserted in center should come out clean when done. Cool completely in pan on wire rack. Cut into squares before serving. Serve warm or at room temperature with whipped honey butter or butter and honey. Yield: Makes 9 to 16 servings, depending on size of pan used and how many squares cut.

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