Cornbread Cake

A delightful combination of cornbread and cake, perfect for dessert or an afternoon treat. This cornbread cake is moist, tender, and sweet, with a shiny golden top, cream cheese frosting, and a drizzle of honey.

Cook time: 45 minutes

Servings: 8

Ingredients

• 1 cup cornmeal yellow
• 1 cup flour
• 1 tbsp baking powder
• 0.25 tsp salt
• 1 cup butter softened
• 0.75 cup sugar
• 2 egg large
• 0.75 cup buttermilk
• 8 oz cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 0 honey for drizzling
• 0 flaky sea salt to taste

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
2. In a large bowl, mix together one cup of cornmeal, one cup of flour, one tablespoon of baking powder, and a pinch of salt.
3. In another bowl, whisk together one cup of softened butter, 3/4 cup of sugar, and two large eggs until creamy.
4. Gradually add 3/4 cup of buttermilk and the dry ingredients to the butter mixture, alternating between the two and mixing well until combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the cream cheese frosting by beating eight ounces of cream cheese, one cup of powdered sugar, and one teaspoon of vanilla extract until smooth.
7. Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Frost the cooled cake with the cream cheese frosting. Drizzle honey on top if desired, and sprinkle with flaky sea salt.