Ingredients and Weight:
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 egg, beaten
- 1/4 cup honey
- 1/4 cup melted butter
- 1 (15 ounce) can creamed corn
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, honey, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Stir in the creamed corn.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before serving.
Nutritional Information:
- Calories: 200
- Fat: 6g
- Protein: 5g
- Carbohydrates: 35g
Dish Characteristics:
- Moist and dense
- Sweet and savory
- Perfect for breakfast, lunch, or dinner
- Can be served with butter, honey, or maple syrup
User Comments:
- "This cornbread cake is amazing! It's so moist and flavorful. I love the sweetness from the honey and the crunch from the cornmeal."
- "I served this cake for my family's Thanksgiving dinner and it was a huge hit. Everyone loved it!"
- "I'm not a big fan of cornbread, but I really enjoyed this cake. It was sweet and savory, and it had a great texture."
Special Precautions and Tips:
- To make a gluten-free version of this cake, substitute gluten-free flour for the all-purpose flour.
- If you don't have creamed corn, you can use regular corn kernels that have been pureed in a blender.
- Let the cake cool slightly before serving to prevent it from falling apart.
