How to Make Cornbread Similar to Cake

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It is possible to have a lot of fun when making cornbread. You may have a specific handmade recipe that you follow to ensure that everything turns out flawlessly.

Sometimes a family recipe is lost or you were unable to get the recipe handed down to you before a family member died. If your loved one used to prepare cornbread that tasted like cake, you may be wondering how to make it yourself.

Is there a simple method to prepare cornbread cake? What should you do to make the ultimate cake-like cornbread?

Continue reading to find out more about this subject. You’ll learn all you need to know to attain the outcomes you want.

Use the Right Recipe

How to Make Cornbread Similar to Cake

There are recipes available that will enable you to produce cake-like cornbread. This ensures that the cornbread tastes delicious and has a cake-like look.

Of course, it will be quite different from preparing a regular cake. It won’t taste exactly like cake, but it will have some of the characteristics that you associate with cake.

When done correctly, the cornbread should be somewhat sweeter than normal. It will also be fluffy and juicy.

You’ll still have that familiar cornbread texture. It will simply be blended with the characteristics of a cake.

This sort of cornbread is preferred by many over traditional cornbread. It is up to you whether you like this form of cornbread over traditional cornbread.

Gather the Right Ingredients

Gathering the appropriate components is critical if you want the cornbread to come out perfectly. You must use particular ingredients or it will not come out like a cake.

As usual, cornmeal is required for this dish. You’ll also need all-purpose flour and granulated sugar.

Some people are opposed to adding sugar in cornbread, although it is an essential component of making cornbread more cake-like. Baking powder, salt, vegetable oil, unsalted butter, eggs, milk, and honey are also required.

Making cornmeal cake does not need any particular techniques. All you have to do is utilize the materials correctly.

The following are the ingredient quantities for this recipe:

  • 1 cup of cornmeal
  • 2 tablespoons of baking powder
  • 1 and 1/3 cups of granulated sugar
  • 3 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1/3 cup of unsalted butter (melted)
  • 2/3 cups of vegetable oil
  • 2 tablespoons of honey
  • 2 and cups of milk
  • 4 eggs (beaten)

How to Make Cornbread Cake

at begin, preheat the oven at 350 degrees Fahrenheit. Get a baking pan and coat it with cooking spray.

Ideally, you should use flavorless cooking spray. If that’s all you have, butter-flavored cooking spray should suffice.

Mix the dry ingredients in a large mixing basin. In the mixing basin, combine the cornmeal, flour, salt, baking powder, and sugar.

In a separate mixing dish, combine the vegetable oil, milk, honey, melted butter, and beaten eggs. When you’re done, blend the two ingredients.

Combine the contents of the two dishes without going overboard. It is critical to prevent overmixing since it will affect the texture of the cornbread cake.

Stir the ingredients until it is completely blended. When completed, pour the mixture into the previously oiled baking pan.

The majority of experts advised creating cornmeal cake in a 913 baking pan. However, if you like, you may use your favorite baking pan.

It should take 45 minutes to bake the cornmeal cake. The top of the cornbread should start to brown toward the conclusion of the procedure.

Cracks may occur on the top of the cornbread. This is quite normal.

What if You Mix the Batter Too Much?

Overmixing the batter can cause problems. It’s one of the reasons why you should mix items by hand rather than using an electric hand mixer.

When you stir the batter more than you should, the gluten in the wheat activates. This alters the consistency of the cornbread and causes it to become considerably drier overall.

You’ll be left with dry, brittle cornbread. The consistency will be off, and you will not be able to appreciate it as much as you would want.

This is an excellent reason to proceed with caution while mixing the batter. Make an effort to mix everything together until everything is evenly distributed.

If there are a few visible lumps in the batter, that is OK. It is preferable to have lumps in the batter than to overmix it.

What if the Cornbread Turns Out Spongy?

You may sometimes make a mistake along the road. If your cornbread cake came out spongy, it’s because you cooked it for too long.

This cornbread cake should be baked for 45 minutes at 350 degrees Fahrenheit. The texture of the cornbread will be affected if you bake it for too long.

You’ll end up with a more spongier cake than normal. This happens as moisture evaporates from the cake, causing air pockets to develop.

Set a timer and only bake the cornmeal cake for the amount of time specified. You may avert tragedy by making the cornbread the correct way every time.

Final Thoughts

You now know how to create delicious, cake-like cornbread. Simply cook the cornbread as directed above, and everything will come out beautifully.

This sort of cornbread is sure to please the whole family. It’s a little sweet and extremely moist.

This cornbread goes well with a variety of dishes. It’s so good that you may want to eat some just for fun whether it’s supper time or not.

Keep in mind that cornbread contains a lot of carbs. For the benefit of your health, try to consume it in moderation.


What makes a cake taste like cornbread?

So, what’s the deal with my cake tasting like cornbread? You’re probably doing something incorrectly with the recipe. You might be using corn starch instead of baking powder, mixing the mixture too vigorously or insufficiently. You might also be using stale flour or flour with cornmeal residues.

Is cornbread basically cake?

Simply explained, cornbread is a form of fast bread, which means it rises rapidly in the oven and takes little time to make. While it is not prepared with yeast, it is classified as bread rather than a form of cake.

What is the secret to moist cornbread?

To produce a moist and soft cornbread, we use butter (for fat and taste), buttermilk (for tang and moisture), and eggs (for binding). Also, bake it just until a toothpick comes out clean, no longer. Cornbread that has been overbaked is dry cornbread.

Is cornbread a cake or bread?

Cornbread is a form of bread prepared using cornmeal, which is crushed dry corn into flour. It may be sweet or savory and is usually eaten with butter or with soup, stew, or chili. Cornbread may also include all-purpose flour, eggs, oil, and baking powder in addition to cornmeal.

What makes something taste like cake batter?

Cake batter flavour is a vanilla and butter blend that attempts to replicate the taste of a vanilla or yellow cake.

How do you make a cake taste like it came from a bakery?

Something rich and creamy is ideal for adding moisture and flavor: Adding additional sour cream, yogurt, or even mayonnaise can give it a more deep, rich taste (as a side note, mayonnaise was a hidden ingredient in a very famous cake produced in the 1970s!).

Do Southerners eat sweet cornbread?

A short Google search will reveal that Southern cornbread is often sugar-free, but its Northern equivalent is light, sweet, buttery, and cakelike. Well, I’m here to tell you that’s a load of nonsense. I’ve never gone to a Southern house that didn’t provide sweet cornbread – it’s heresy!

What is Northern vs Southern style cornbread?

Northern cornbread is far more cakey and sweet than Southern cornbread, which is drier and less sweet. Indeed, colonial Americans sweetened their cornmeal with molasses. In addition, milk is occasionally used instead of buttermilk in Northern cornbread.

Why do Southerners like cornbread?

Cornbread has traditionally been a Southern staple due to the prevalence of maize among Southern crops. Wheat and rye did not keep well in the South’s heat and humidity. Although the South is famous for their biscuits, they were uncommon in previous ages. Instead, cornmeal was the South’s everyday bread.

What happens if you add an extra egg to cornbread?

Because eggs provide structure to baked items, the number used has a direct impact on the final texture. If you use too few eggs, your desserts will be thick, but if you use too many, they will be rubbery. The reason for this is because eggs are made up of protein.

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