Sweet Cornbread

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.]

Total Time:
1 hr
15 min
15 min
30 min

8 servings

  • 10 tablespoons unsalted butter, melted, plus more for buttering the pan
  • 1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)
  • 1 cup stone-ground cornmeal
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons honey
  • 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.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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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