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.
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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 8 servings
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Ingredients

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

Directions

  1. 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.
  2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.
  3. Whisk together 8 tablespoons of the butter with the buttermilk, eggs and vanilla in a small bowl until smooth. 
  4. 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.
  5. 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.)