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Friday, August 19, 2011

Cornbread Cake

While growing up, whenever my mom would say she was making cornbread, I asked for this recipe. It's so good by itself, you don't need to add butter or honey, but you can just for that extra yummyness. This is one recipe I will continue to make and enjoy. No pictures for this one, but I will take some next time I make it!


  • 1 cup cornmeal
  • 3 cups all-purpose flour
  • 1 1/3 cups white sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2/3 cup vegetable oil
  • 1/3 cup melted butter
  • 2 tablespoons honey
  • 4 eggs, beaten
  • 2 1/2 cups whole milk


  1. Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
  2. Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
  3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

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