CAKEY CORNBREAD RECIPES

SWEET CORNBREAD CAKE RECIPE | ALLRECIPES

Sweet Cornbread Cake Recipe | Allrecipes image

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Provided by myfoursonsks

Categories Bread Quick Bread Recipes Cornbread Recipes

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 cup cornmeal
3 cups all-purpose flour
1?? cups white sugar
2 tablespoons baking powder
1 teaspoon salt
? cup vegetable oil
? cup melted butter
2 tablespoons honey
4 eggs, beaten
2?½ cups whole milk

Steps:

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
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.
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.

Nutrition Facts : Calories 460.7 calories, CarbohydrateContent 61.1 g, CholesterolContent 80.6 mg, FatContent 21 g, FiberContent 1.3 g, ProteinContent 7.9 g, SaturatedFatContent 6.7 g, SodiumContent 519.1 mg, SugarContent 27.8 g

MOIST AND CAKEY CORNBREAD WITH FRESH CORN RECIPE

Moist and Cakey Cornbread with Fresh Corn Recipe image

If you like sweeter cornbread, whisk 1 to 2 tablespoons of sugar into the dry ingredients. You can make this spicy by adding 2 tablespoons minced fresh jalapeño chiles with the corn kernels to the batter. You could also mix in 1/2 cup/55 g shredded sharp Cheddar cheese. But I often prefer my cornbread plain because there is usually plenty of spice in the other dishes on the menu. Think about it...not everything on the plate needs to be hot and spicy.

Provided by Rick Rodgers

Yield 9 servings

Number Of Ingredients 11

Ingredients

2 large ears fresh corn, husked
1/2 cup sour cream (not reduced-fat)
1/4 cup whole milk
2 tablespoon honey
1 large egg
1 cup yellow cornmeal, preferably stoneground
3/4 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoon unsalted butter, cut up

Steps:

Position a rack in the center of the oven and preheat the oven to 400ºF.
Using a large knife, stand each corn ear on its stem end, and cut down to remove the kernels from the cob. Scrape the knife blade from bottom to top along the cob to extract the “corn milk.” You should have 1½ cups/265 g corn kernels and "milk." Set aside ½ cup/90 g of the corn to add to the batter later.
Purée 1 cup/175 g of the corn, with the sour cream, whole milk, honey, and egg in a food processor or blender. Measure it: you should have a scant 2 cups/240 ml (add more whole milk if necessary). Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
Place the butter in an 8-in square baking dish. Bake until the pan is hot and the butter is melted, 3 to 5 minutes. Stir the butter into the corn mixture, leaving a thin layer of residual butter in the pan. Pour the corn mixture, with the reserved corn kernels, into the dry ingredients and stir just until combined. The mixture may look a bit lumpy, but that’s fine. Fold in the reserved corn kernels. Spread the batter evenly in the hot pan.
Return the pan to the oven and bake until the cornbread is golden brown and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire cake rack for 15 minutes. Cut into squares and serve warm.

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MOIST AND CAKEY CORNBREAD WITH FRESH CORN RECIPE

If you like sweeter cornbread, whisk 1 to 2 tablespoons of sugar into the dry ingredients. You can make this spicy by adding 2 tablespoons minced fresh jalapeño chiles with the corn kernels to the batter. You could also mix in 1/2 cup/55 g shredded sharp Cheddar cheese. But I often prefer my cornbread plain because there is usually plenty of spice in the other dishes on the menu. Think about it...not everything on the plate needs to be hot and spicy.
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