For all those cornbread lovers who want a cross between cornbread and cake, this is it-- a tender, sweet cornbread that is lovely and versatile. Enjoy it with a holiday meal or serve it with berries and whipped cream for a light dessert.
Recipe courtesy of Food Network Kitchen
Sweet Cornbread
Total:
1 hr
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Butter and lightly flour a 9-inch cake pan. Be sure to remove any excess flour from the pan.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.

Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth. 

Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined. Pour the batter into the prepared cake pan and bake until a cake tester comes out clean, about 30 minutes.

Let cool for 15 minutes before removing from cake pan. Mix the honey and the remaining 2 tablespoons butter together in a small bowl, then spread all over the top of the cornbread to finish. Serve immediately or at room temperature.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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