The Ultimate Cake-Like Cornbread Recipe: Perfectly Sweet, Moist, and Irresistibly Fluffy

Are you searching for a cornbread recipe that transcends the ordinary? One that’s so incredibly moist and tender, it melts in your mouth like a cake, yet still carries that comforting, rustic charm of classic cornbread? Look no further! This exceptional cake-like cornbread recipe delivers a harmonious blend of sweet and savory, boasting fluffy crumbs and an unbelievably moist texture that will make it your new go-to. Paired with a luscious, homemade fluffy honey butter, this dish isn’t just a side—it’s a star.

This isn’t your average dry, crumbly cornbread. Our recipe takes the best elements of traditional cornbread and infuses them with a touch of sweetness and unparalleled moisture, thanks to key ingredients like buttermilk and dark brown sugar. It’s incredibly easy to make with common pantry staples, yielding perfect results whether you bake it in a classic cake pan, a rustic cast iron skillet, or convenient muffin cups. Imagine serving this golden, tender bread alongside a hearty bowl of homemade chili, a comforting soup, or even as a delightful breakfast treat. Prepare for this sweet cake-like cornbread to become an instant family favorite!

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Why This Cake-Like Cornbread Will Be Your New Favorite

There are many reasons to fall in love with this particular cornbread recipe. It stands out from the crowd, offering a baking experience that’s both rewarding and incredibly delicious.

Unmatched Moist Texture: Forget dry cornbread! The magic of buttermilk combined with melted butter ensures this cornbread is incredibly tender and moist, staying fresh and delicious for several days. This perfect balance creates a crumb that’s rich and never crumbly.
Quick and Easy Recipe: Perfect for busy weeknights or impromptu gatherings, this recipe comes together effortlessly in just one large bowl. With minimal steps and simple pantry ingredients, even novice bakers can achieve spectacular results.
Remarkably Versatile: Whether you prefer the golden, crispy edges of cornbread baked in a cast iron skillet, the soft, even texture from a cake pan, or convenient individual portions from muffin cups, this batter adapts beautifully to any bakeware. It’s a truly versatile recipe for any occasion.
The Perfect Accompaniment: This sweet cornbread is a versatile player on any table. It’s an ideal partner for savory dishes like hearty homemade chili, various soups, stews, or even a delicious addition to your breakfast spread. Its balanced flavor profile makes it a fantastic pairing for almost anything.

Essential Ingredients for Your Sweet Cornbread Cake

This delightful sweet cornbread cake recipe relies on a few simple, high-quality ingredients you likely already have in your pantry. Each plays a crucial role in achieving that signature moist and fluffy texture. For the precise measurements, make sure to check out the detailed recipe card below!

Melted Butter: Provides richness and contributes significantly to the cornbread’s tender crumb and flavor.
Vegetable Oil: Adds additional moisture and ensures a fine, soft texture, preventing dryness.
Buttermilk (Room Temperature): A key ingredient for moisture, tenderness, and activating the baking powder for a perfect rise. Using it at room temperature helps it blend seamlessly.
Eggs (Room Temperature): Bind the ingredients together, add structure, and contribute to the overall richness and rise. Room temperature eggs emulsify better.
All-Purpose Flour: Provides structure to the cornbread, balancing the coarser texture of the cornmeal.
Yellow Cornmeal: The star ingredient, giving cornbread its characteristic flavor and slightly gritty, yet tender, texture. Yellow cornmeal adds a beautiful golden hue.
Dark Brown Sugar (Packed): Delivers a deep, caramel-like sweetness and, importantly, adds incredible moisture, making this cornbread truly cake-like.
Baking Powder and Salt: Baking powder is the leavening agent responsible for the cornbread’s fluffy rise, while salt enhances all the flavors.

Step-by-Step Instructions to Bake Perfect Cake-Like Cornbread

Creating this delicious sweet cornbread is straightforward and yields impressive results. Follow these simple steps for a truly perfect bake:

Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). For the best results and easiest release, grease a 9×9-inch cake pan thoroughly with nonstick spray, then line the bottom with parchment paper. If you’re using a cast iron skillet, place it in the oven while it preheats.
Combine Wet Ingredients: In a spacious large bowl, whisk together the melted butter, vegetable oil, buttermilk, and eggs until the mixture is smooth and well-combined. Ensure all liquid ingredients are at room temperature for optimal blending.
Incorporate Dry Ingredients: Add the all-purpose flour, yellow cornmeal, dark brown sugar, baking powder, and salt to the wet mixture. Using a wooden spoon or silicone spatula, mix gently until the batter is just smooth and no lumps remain. Be careful not to overmix, as this can lead to a tough cornbread.
Bake to Golden Perfection: Pour the prepared batter into your greased and lined pan. Transfer it to the preheated oven and bake for 25-30 minutes. The cornbread is ready when the top is beautifully golden brown, develops characteristic cracks, and a toothpick inserted in the center comes out clean or with only a few moist crumbs attached, indicating it’s perfectly cooked but still tender.
Cool for Optimal Texture: Allow the cornbread to cool in the pan for at least 1 hour before attempting to slice it. This crucial resting time allows the starches to set, ensuring the texture of the cornbread is moist, tender, and holds together perfectly when cut. For an even more indulgent experience, letting it cool for 2-3 hours allows the butter to fully meld, creating an exceptionally soft and flavorful crumb.

Crafting Homemade Fluffy Honey Butter

Elevate your cake-like cornbread experience with a dollop of luxurious homemade honey butter. It’s incredibly simple to make and adds an extra layer of sweet indulgence.

In a medium bowl, combine ½ cup of softened unsalted butter with 5 tablespoons of honey and 2 tablespoons of powdered sugar. Ensure the butter is at room temperature for the best results.
Using a hand mixer or a sturdy whisk, beat the mixture vigorously until it becomes light, fluffy, and perfectly creamy. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Add a small pinch of salt to enhance the flavors and mix once more. Taste and adjust the honey or powdered sugar to achieve your preferred level of sweetness.
Transfer the finished honey butter to a small serving dish. Serve it generously alongside your warm cornbread for an unforgettable treat.

Expert Tips and Tricks for Perfect Cake-Like Cornbread

Achieving that dreamily moist and fluffy cake-like cornbread is easy with these expert tips. Pay attention to these details for consistently perfect results:

Room Temperature Ingredients are Key: Always bring your eggs and buttermilk to room temperature before mixing. This ensures they emulsify smoothly with the other ingredients, creating a more uniform batter and a tender, even crumb in your baked cornbread.
Gentle Mixing Prevents Toughness: Once you add the dry ingredients, mix the batter just until everything is combined and no dry streaks of flour or cornmeal remain. Overmixing can develop the gluten in the flour, resulting in a dense and less fluffy cornbread.
Don’t Skip the Rest Time: After mixing, let your batter rest for 5-10 minutes. This short rest allows the cornmeal to hydrate fully and gives the baking powder a head start, contributing to a lighter, more tender final product.
Customize with Delicious Add-Ins: For a delightful twist, consider folding in ½ cup of shredded cheddar cheese, diced jalapeños for a spicy kick, or fresh (or frozen) corn kernels for added texture and sweetness.
Master the Toothpick Test: To avoid overbaking, always use the toothpick test. Insert a toothpick into the center of the cornbread; it should come out clean or with a few moist crumbs, but no wet batter. The top should also be visibly cracked and golden brown.
Sweetness to Your Liking: The beauty of homemade baking is customization. If you prefer a less sweet cornbread, reduce the dark brown sugar to ¾ cup. For an even more decadent, dessert-style cornbread, increase it to 1 ¼ cups and be sure to serve it with plenty of honey butter!

Baking Your Cornbread in a Muffin Pan

For delightful individual portions, baking this sweet cornbread in a muffin pan is an excellent choice. This method reduces baking time and creates perfectly portioned treats, great for on-the-go or serving a crowd.

Prepare the Muffin Pan: Grease each cup of your muffin pan thoroughly or line them with paper liners to ensure easy removal.
Evenly Divide the Batter: Spoon the cornbread batter into each muffin cup, filling them approximately ¾ full. Avoid overfilling, as the cornbread will rise.
Adjust Baking Time: Place the muffin pan in a preheated 350°F (175°C) oven. Bake for a shorter duration of about 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cooling Instructions: Let the cornbread muffins cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Baking Your Cornbread in a Cast Iron Skillet

For that authentic, rustic appeal and wonderfully crispy edges, a cast iron skillet is an ideal choice for baking your cake-like cornbread. The preheated skillet creates a beautiful golden crust that’s simply irresistible.

Preheat the Skillet: Before adding the batter, place your empty cast iron skillet in the oven as it preheats to 350°F (175°C). This crucial step ensures the skillet is piping hot when the batter goes in, resulting in a superior crispy crust.
Prepare the Hot Skillet: Carefully remove the very hot skillet from the oven using oven mitts. Add 1-2 tablespoons of melted butter or vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.
Pour the Batter Immediately: Swiftly pour the cornbread batter directly into the hot, greased skillet. You’ll hear a satisfying sizzle, which is exactly what you want for that perfect crust.
Bake to Perfection: Return the skillet to the preheated oven and bake for 25-30 minutes. The cornbread is done when the top is golden brown and beautifully cracked, and a toothpick inserted into the center comes out clean.
Cool Before Slicing: Allow the cornbread to cool in the skillet for 10-15 minutes. This helps it set and makes it easier to slice and serve without crumbling.

Recommended Tools for Effortless Cake-Like Cornbread Baking

Having the right tools can make all the difference in your baking experience. Here’s a list of recommended equipment to help you achieve the best results for your moist cornbread recipe:

9×9-Inch Metal Pan: This size is perfect for creating a cornbread that has enough thickness to be wonderfully moist while still baking evenly.
Cast Iron Skillet (Optional): For that traditional Southern feel and incredible crispy edges, a well-seasoned cast iron skillet is unbeatable.
Muffin Pan (Optional): Ideal for creating perfectly portioned cornbread muffins, great for individual servings.
Large Mixing Bowl: Essential for combining both your wet ingredients and dry ingredients without a mess, ensuring proper incorporation.
Medium Mixing Bowl: Handy for whisking eggs and buttermilk separately before adding them to your main batter.
Wooden Spoon or Silicone Spatula: Perfect for gently mixing the batter, preventing overworking of the gluten.
Whisk: A balloon whisk is perfect for smoothly combining wet ingredients and ensuring a lump-free batter.
Parchment Paper: An absolute lifesaver for easy release and minimal cleanup, especially when baking in a cake pan.
Pastry Brush: Useful for brushing melted butter or a generous layer of honey butter over your warm cornbread for extra flavor and shine.
Hand Mixer or Stand Mixer (Optional for Honey Butter): While a whisk works, a mixer makes whipping the honey butter to a light and fluffy consistency a true breeze.

Irresistible Serving Suggestions for Your Cake-Like Cornbread

This versatile classic cornbread is incredibly adaptable, making it the perfect partner for a variety of meals and occasions. Its sweet and moist profile truly shines when paired thoughtfully.

Hearty Comfort Food: There’s nothing quite like a warm slice of cornbread with a hearty bowl of homemade chili, a robust beef stew, or a creamy chicken soup. The cornbread soaks up the rich flavors beautifully.
Thanksgiving and Holiday Feasts: This sweet cornbread makes a fantastic addition to your holiday spread. It’s a wonderful alternative to traditional dinner rolls and pairs perfectly with roasted meats, gravies, and all your favorite seasonal sides, serving as a truly great accompaniment.
Simple Indulgence: For a straightforward yet incredibly satisfying treat, serve warm slices simply drizzled with honey or generously slathered with your freshly made fluffy honey butter. It’s pure comfort in every bite.
Breakfast or Brunch Delight: Don’t limit cornbread to dinner! Enjoy a slice for breakfast, perhaps with a fried egg, bacon, or a side of fresh fruit. It’s a delightful way to start your day.

Frequently Asked Questions About Cake-Like Cornbread

Here are answers to some common questions about making and enjoying this delicious cake-like cornbread.

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute a portion of the all-purpose flour with whole wheat flour. However, be aware that using 100% whole wheat flour may result in a denser crumb. To maintain a lighter, more moist texture, we recommend using a 50/50 mix of whole wheat flour and all-purpose flour, or using white whole wheat flour which is a bit lighter.

What kind of cornmeal should I use?
This recipe calls for yellow cornmeal, which gives the cornbread its characteristic golden color and traditional flavor. You can use fine or medium-ground cornmeal; fine cornmeal will result in a softer, more cake-like texture, while medium-ground will offer a slightly more rustic bite.

How should I store leftover cornbread to keep it fresh?
To maintain its delicious moisture, wrap your leftover cornbread tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 1 week.

Can I freeze cornbread for later enjoyment?
Absolutely! Cornbread freezes wonderfully. To freeze, allow it to cool completely. Then, wrap individual squares or slices tightly in aluminum foil, followed by a layer of plastic wrap to prevent freezer burn. Store in the freezer for up to 3 months. When you’re ready to enjoy, reheat frozen cornbread in a preheated oven (around 300°F/150°C) until warm through, for that freshly baked taste and texture.

My cornbread came out dry. What went wrong?
Dry cornbread is often a result of overmixing the batter or overbaking. Ensure you mix only until the dry ingredients are just incorporated. Also, keep a close eye on your baking time and use the toothpick test—remove the cornbread from the oven as soon as the toothpick comes out clean or with moist crumbs, rather than waiting for it to be completely dry.

Storing and Freezing Instructions for Maximum Freshness

To ensure your delicious Cake-Like Cornbread remains as fresh and moist as possible, proper storage is key. Follow these guidelines:

Room Temperature Storage: Once completely cooled, store your cornbread in an airtight container or wrap it tightly in plastic wrap. It will stay wonderfully fresh at room temperature for up to 3 days. A dedicated bread bag can also be used for keeping it on the counter.
Refrigeration: For extended freshness, transfer the well-wrapped cornbread to the refrigerator, where it will last for up to 1 week. Bring it to room temperature or gently warm before serving for the best flavor and texture.
Freezing for Long-Term: If you want to enjoy your cornbread even longer, it freezes beautifully. Individually wrap cooled squares or slices tightly in plastic wrap, then an additional layer of aluminum foil. Place them in a freezer-safe bag or container. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator or warm directly from frozen in a preheated oven (around 300°F/150°C) until heated through and soft.

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Recipe

Cake Like Cornbread

Molly Murphy

A savory and moist crumb cornbread, perfectly balanced with a homemade fluffy and sweet honey butter. It truly has the perfect texture of cornbread!

5 from 1 vote

Print Recipe
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Course
Dinner

Cuisine
American

Servings

16
squares

Ingredients

For The Cornbread

½
cup
butter
melted
½
cup
vegetable oil
1 ¼
cups
buttermilk
room temperature
3

large eggs
room temperature
2
cups
all purpose flour
1
cup
cornmeal
1
cup
dark brown sugar
packed
1 ½
tablespoons
baking powder
1
teaspoon
salt

For the honey butter (optional)

½
cup
unsalted butter
softened to room temperature*
5
tablespoons
honey
2
Tablespoons
powder sugar
Salt to taste

Instructions

Preheat your oven to 350°F (175°C). Spray a 9×9-inch metal pan with nonstick spray and line the bottom with parchment paper, clipping the sides with metal clips if needed to keep it in place.
In a large bowl, whisk together the melted butter, vegetable oil, buttermilk, dark brown sugar, and eggs until smooth and evenly combined.

½ cup butter,
½ cup vegetable oil,
1 ¼ cups buttermilk,
3 large eggs
Add the flour, cornmeal, baking powder, and salt all at once to the wet ingredients. Whisk until fully combined and the batter is smooth with no lumps. Be careful not to overmix.

2 cups all purpose flour,
1 cup cornmeal,
1 cup dark brown sugar,
1 teaspoon salt,
1 ½ tablespoons baking powder
Pour the batter into the prepared pan, spreading it evenly.
Bake for 25-30 minutes, or until the edges are golden brown, the sides pull slightly away from the pan, and the top develops cracks. A toothpick inserted into the center should come out clean or with just a few moist crumbs (no wet batter).
Allow the cornbread to cool in the pan for at least 1 hour before slicing into squares and serving.
For best results, let the cornbread sit for 2-3 hours. The butter in the recipe softens it, making it extra moist and flavorful as it cools.

Honey Butter Instructions

In a medium bowl, combine softened unsalted butter, honey, and powdered sugar. Ensure butter is at room temperature for optimal creaming.

½ cup unsalted butter,
5 tablespoons honey,
2 Tablespoons powder sugar
Using a hand mixer or a sturdy whisk, beat the mixture until it becomes smooth, light, and wonderfully creamy.
Add a pinch of salt (or more, to your personal taste) and mix again until fully incorporated. The salt balances the sweetness beautifully.

Salt to taste
Transfer the finished honey butter to a small serving dish or container. Serve immediately with warm cornbread, or store in an airtight container in the refrigerator for up to 1 week. Allow it to soften at room temperature before serving for the best spreadable consistency.

Keyword
cornbread, bread, quick bread, sweet cornbread, moist cornbread, cake-like cornbread

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