Description
A warm and comforting cake that combines sweet cornbread with luscious honey buttercream, perfect for any gathering.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; whisk to mix.
- In another bowl, whisk together milk, eggs, and vegetable oil until smooth.
- Gradually add the wet ingredients to the dry ingredients and stir until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, beat together the softened butter, powdered sugar, honey, and vanilla extract until creamy.
- Once the cake is cooled, spread the honey buttercream on top.
- Optionally, drizzle with additional honey before serving.
- Slice and enjoy warm or at room temperature.
Notes
For added texture, fold in corn kernels before baking. Substitute all-purpose flour for whole wheat for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg