Get ready to dive into this Cornmeal Cake Recipe that’s straight-up fire! This ain’t your average cake; it’s a magical combo of classic pound cake vibes with a snazzy cornmeal twist. Think moist, sweet, and buttery, but with a kick of that unique grainy texture and earthy flavor from the cornmeal. It’s the perfect, no-fuss yet fab cake that’s versatile enough to rock your morning or be the star of your post-dinner chill time.
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This cornbread cake has a flavor profile and personality all its own which reminds me of the genesis of my baking journey. When I first started baking, I only made two things y’all: cornbread and pound cake. They were fast to learn and simple to make boos. It only makes sense that they should combine into one recipe of cornmeal pound cake right?
The real star of the show here is the unique texture and flavor that cornmeal brings to the table. It’s that familiar sweet, buttery richness of a classic pound cake, combined with a slight graininess and an earthy undertone from the cornmeal.
The Heart & Soul of This Cornmeal Cake Recipe
Cuisine Inspiration: Southern Comfort with a Twist
Primary Cooking Method: Baking
Key Flavor: Sweet with a Cornmeal Kick
Skill Level: Intermediate Baker
While not overly complicated, this recipe does require a bit of baking know-how.
Sweet Spots
- Texture Game Strong: The cornmeal isn’t just for flavor; it adds a delightful crunch that contrasts beautifully with the cake’s soft crumb.
- Versatility is Key: Serve it plain, dust it with powdered sugar, or top it with fresh fruit or a glaze; this cake is a blank canvas!
- Stays Moist Longer: Thanks to the cornmeal’s absorbing properties, this cake retains moisture incredibly well, meaning it stays fresh and delicious for days.
- Perfect Crust: That golden, slightly crispy exterior? It’s a cornmeal pound cake signature, providing the perfect textural counterpoint to the tender interior.
- Crowd-Pleaser: Unique yet familiar, this cake stands out from the dessert spread, making it a surefire hit at any gathering or potluck.
Ingredients to Make Cornbread Cake
- Butter: Room temperature butter is key for that creamy, dreamy texture. It’s the foundation of our corn cake’s rich, buttery goodness.
- Sugar: Granulated sugar steps in to sweeten the deal. It’s all about adding that sweet charm without stealing the show.
- Eggs: Two large eggs plus a yolk, all hanging out at room temp, join the party to bind the batter and add a touch of richness.
- Cornmeal: A scoop of yellow cornmeal brings a unique texture and a whisper of rustic charm.
- Flour: All-purpose flour is the unsung hero, giving structure to our cake.
- Baking Soda: It’s the little lift our cake needs for that perfect rise.
- Milk: Whether you’re team coconut milk or buttermilk, this ingredient is all about adding moisture and a subtle hint of flavor.
How to Make Cornmeal Cake
Step 1: Mix the Batter
- Add the butter and sugar to the bowl of your mixer and mix on high speed for 3-4 minutes until the mixture is light and fluffy.
- Add the eggs and egg yolk one at a time beating on medium speed after each incorporation.
- Add in the cornmeal, flour, and baking soda and mix on low until well blended into batter.
- Add the milk and vanilla extract. Continue to mix until the batter is smooth and everything is well incorporated.
Step 2: Bake the Cake
- Spray a loaf-sized baking pan with non-stick baking spray.
- Add the batter to a loaf pan and bake in the oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Take the loaf pan from the oven and cool for 10 minutes. Remove the cake from the loaf pan and continue to cool it on a wire rack.
Tips for Making the Best Cornmeal Cake
- Mixing the Cake. Pay attention to the different speeds used when adding different ingredients. It’s important to the overall texture of the cake and lowering the speed will help avoid over-mixing the cake.
- Don’t Over Mix the Cake. Especially after adding the flour. You want to mix just long enough to incorporate all the ingredients.
- Measure Your Ingredients Properly. Spoon the flour and cornmeal into a measuring cup and then level it off with a knife. This prevents packing too much flour into the cup when scooping. Use a liquid measuring cup so you can better see the line for measuring the correct amount.
- Don’t Use Regular Milk. Coconut milk and buttermilk add more moisture to the cake than regular milk. So for the best texture avoid swapping it.
Popular Substitutions & Additions
- Lemon Extract. Replace half the vanilla extract with lemon extract!
- Gluten-Free. Swap the regular all-purpose flour for a cup to cup flour that has ingredients such as xanthan gum added which helps the flour without gluten work the same way as flour. These additives improve the texture of gluten-free baked goods.
- Make Your Own Buttermilk. If you don’t have buttermilk you can make your own by placing 1 1/2 teaspoons of lemon juice or vinegar in a liquid measuring cup and then adding milk to fill it up to the half-cup line. Let it sit for five minutes before mixing it into the cake batter.
- Mix-Ins. You can stir in a half cup of chopped nuts, dried fruit, chocolate chips, or a cup of fresh berries to add a different texture or flavor.
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What to Serve with Cornbread Cake
The beauty of this sweet corn cake is that you can serve it up as a breakfast bread, for a snack, or as a dessert after dinner or for parties. Here are a few ideas I love!
- Fruit. Enjoy your slice of cornmeal cake with fresh berries, peaches, or pineapple. Or you can swap it for a fruit sauce or compote.
- Add a Schmear. Spread it with butter (especially YUM! when slightly warm) or your favorite jelly.
- Top It. Dust it lightly with powdered sugar or add a simple icing such as the one I use for my Lemon Loaf Cake.
- Dessert: Add a scoop of Strawberry Ice Cream and fresh berries! Or drizzle it with Caramel Sauce, add a dollop of Homemade Whipped Cream, and sprinkle with chocolate chips.
How to Store Cornmeal Cake
First things first, make sure the cake is totally cooled down. Next up, wrap it up tight in some plastic wrap or aluminum foil, or pop it into an airtight container to keep it fresh.
Now, if you’re like me and you vibe with your cornmeal cake a little on the warm side, just wrap a slice in a paper towel and give it a quick zap in the microwave. Or, if you’re feeling fancy, you can toast it up in a toaster oven or your regular oven. Personally, I’m all about the microwave because the oven can make it a tad dry.
How long will cornmeal cake last?
Stored at room temperature, your cake will stay fresh and delicious for up to 3-4 days; for longer storage, keep it in the refrigerator, where it will last for about a week.
Can I freeze cornbread cake?
Yep for sure boos! Bake an extra loaf or make it ahead and freeze it to enjoy later on. When freezing, take special care to wrap it in plastic wrap and aluminum foil to keep it well protected. Thaw it out on the counter overnight to serve it up the next morning.
Frequently Asked Questions
No, not at all! It has a much more tender texture to it than cornbread which comes from the higher amount of sugar and flour than cornbread contains. It’s definitely more similar to a cornmeal dessert or quick bread than it is to cornbread.
Use the time as a guide but your oven may cook slightly differently. I suggest checking it about 25-30 into the cooking time. It should look firm on the top and if pressed it should lightly pop back. If it looks like it still has time to go, continue cooking. Once you think it’s close, use a toothpick and insert it in the center of the cake, if it comes out clean the cake is ready. If your cake seems to be getting too dark on top you can lightly vent the pan with a piece of foil.
If your cake ends up dry be sure to check that you used the proper ingredients and correct measurements. Also, be sure you don’t over mix or overbake as both these issues can result in a tough, dry cake.
Here’s all the tea on this southern charmer of a cake. It’s got sweetness, it’s got crunch, it’s the twist on pound cake you didn’t even know you were craving. Brace yourself to bake, cut a slice, and savor a genuine taste of the South!
More Simple Cake Recipes to Try
- Cream Cheese Pound Cake
- Sour Cream Pound Cake
- Brown Sugar Pound Cake
- Strawberry Cornmeal Cake
- Peach Cobbler Pound Cake
- Kentucky Butter Cake Recipe
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Cornmeal Cake
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Equipment
Ingredients
- 1 ½ sticks unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- ½ cup yellow cornmeal
- 1 cup all-purpose flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup coconut milk or buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In the bowl of your mixer, add butter and sugar and mix on high speed for 3-4 minutes until light and fluffy.
- Turn mixer down to medium speed and add in eggs and egg yolk one at a time beating after each incorporation.
- Next turn mixer down to low speed and add in cornmeal, flour, kosher salt and baking soda until well blended into batter.
- Add milk and vanilla extract and continue to mix until batter is smooth and well incorporated.
- Generously spray a 9×5 loaf pan with non-stick baking spray.
- Add batter to loaf pan and bake in oven for 38-45 minutes or until toothpick inserted in center of cake comes out clean.
- Take loaf pan from oven and cool for 10 minutes.
- Next remove cake from loaf pan and continue to cool on wire rack then serve.
Notes
- Mixing the Cake. Pay attention to the different speeds used when adding different ingredients. It’s important to the overall texture of the cake and lowering the speed will help avoid over-mixing the cake.
- Don’t Over Mix the Cake. Especially after adding the flour. You want to mix just long enough to incorporate all the ingredients.
- Measure Your Ingredients Properly. Spoon the flour and cornmeal into a measuring cup and then level it off with a knife. This prevents packing too much flour into the cup when scooping. Use a liquid measuring cup so you can better see the line for measuring the correct amount.
- Don’t Use Regular Milk. Coconut milk and buttermilk add more moisture to the cake than regular milk. So for the best texture avoid swapping it.
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This recipe is the truth! This cake was unheard of until I was asked to make it. It is super moist and soooo delicious!
Thanks so much, doll!
Hey Chef, I”ll let you know how it goes. I just made 2 pies Sunday by your recipe for sweet potato pie. I used two Graham cracker crust. The crust carmelized like you said. One pie is gone. Wife and daughter loved it. I’m thawing 2nd one now! Thank you! The graham cracker crust is amazing!
Looks so delicious,will be making in the morning!!
Let me know what you think when you make them!
This cornmeal cake looks absolutely delightful! I love the texture that cornmeal brings, and your tips on making it perfectly moist are so helpful. Can’t wait to try this recipe at home!
Soooo good! I baked a double batch in a 10-12cup Bundt pan last evening around 8pm, and as of this moment (2pm the next day) that cake is already 3/4 gone. The men in this house have devoured it practically overnight
That’s fantastic. So glad you enjoyed this.
My best friend purchased this cookbook for me, this was the first thing that I tried. My husband and I loved it. Just the right amount of meal to make the edges crunchy. I cooked mine in a cast iron skillet like you said in the book. Can’t wait to make it again.
Wow thank you so much!!
Can this be made in a Bundt pan? Does the time in the oven change?
It can however there won’t be enough batter to fill it.
Oh…em…gee this is AMAZING! We ate the whole loaf in…not a long time 🙂 Seriously, this is so good, just go ahead and make it! You’ll be so glad you did. I’m making one to send to my son in another state. It’s that good.
Delicious! I doubled the recipe and made two. I replaced buttermilk with plain yogurt and used 5 whole eggs. Took about 50 min to bake in my oven, got dark on the outside but it tasted amazing! I’ve been looking for a cornbread recipe like this for a long long time. Are use very good quality yellow cornmeal.
Cream the butter and sugar together