Layered Cornbread Cake: A Sweet Twist on a Classic Favorite
There’s something undeniably comforting about cornbread. It’s that warm hug of flavor that makes us feel like we’re right back at Grandma’s kitchen table, sharing stories and laughter over steaming plates of home-cooked goodness. Today, I want to take you on a little journey to elevate this classic to new heights. Introducing the Layered Cornbread Cake—a celebration of textures and flavors that promises to transform your next gathering into a feast of joy.
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 30 minutes
- Total Duration: 45 minutes
- Portion Size: Serves 8
- Complexity: Simple
Nutritional Recipe
- Calories per portion: 280
- Protein: 7g per serving
- Carbs: 40g per serving
- Fats: 10g per serving
- Fiber: 2g per serving
- Sugars: 6g per serving
- Sodium: 200mg per serving
Why You’ll Love This Layered Cornbread Cake
Imagine sinking your fork into a moist, fluffy slice of cake that tantalizes your taste buds with a perfect blend of sweet and savory. The beauty of this cornbread cake lies in its simplicity and versatility. Want to make it a festive centerpiece? Layer it with creamy frosting, or keep it rustic by serving it warm with butter and honey. The choice is yours! Your friends and family won’t believe how easy it was to whip up such a delightful treat.
The Complete Cooking Journey
Let’s embark on a cooking adventure that will bring out your inner baker. This recipe is all about blending straightforward techniques with a sprinkle of love. So, grab your apron, and let’s get those ovens preheating!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) creamed corn
- 1/2 cup sour cream
- 1 cup shredded cheese (optional)
Method:
Step 1: Preheat the Oven and Prepare Your Pans
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. This step ensures your cake comes out beautifully and doesn’t stick—because no one likes a crumbling masterpiece!
Step 2: Combine Dry Ingredients
In a large bowl, blend together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This harmonious mix creates the foundation for your cake’s delicious flavor.
Step 3: Create the Wet Mixture
In a separate bowl, whisk together the milk, vegetable oil, eggs, creamed corn, and sour cream. This creamy concoction adds moisture and a rich texture that’s hard to resist.
Step 4: Mix It All Together
Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix—this will help you achieve that light, fluffy texture. If you’re adding cheese, fold it in at this stage.
Step 5: Divide the Batter
Carefully divide the batter evenly between the prepared pans. A kitchen scale can come in handy here if you want to be precise!
Step 6: Bake to Perfection
Pop the pans into your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen will have everyone wondering what’s cooking!
Step 7: Cool Your Cakes
Allow the cakes to cool in the pans for about 10 minutes. Once they’ve had a little rest, gently transfer them to wire racks to cool completely.
Step 8: Layer and Serve
Once cool, it’s time for the fun part! Layer the cakes as you wish and add your favorite toppings. Whether you opt for a luscious frosting or a simple drizzle of honey, you won’t be disappointed.
Serving Suggestions & Pairings
This cake shines on its own but can also be paired with dishes like chili or barbeque for a delightful meal. Consider topping it with fresh whipped cream or a dollop of honey butter to take it over the top!
Storage & Leftovers Guide
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Just thaw and enjoy—the cake stays moist and delicious!
Kitchen Wisdom & Success Tips
- Failure to preheat? That’s a rookie mistake. Always preheat your oven for the best results!
- If you don’t have sour cream, plain yogurt makes a great substitute.
- Feeling adventurous? Mix in jalapeños for a spicy kick!
Flavor Variations & Adaptations
- Swap half of the flour for whole wheat for a heartier texture.
- Experiment with different cheeses like cheddar or pepper jack for added flavor.
- Top with seasonal fruits for a fresh twist.
Reader Questions & Solutions
- Can I use gluten-free flour?
Yes! You can substitute gluten-free flour in equal amounts. Just bear in mind that the texture may vary slightly. - What can I do if my cake doesn’t rise?
Ensure your baking powder is fresh. Old leavening agents can cause cakes to fail to rise properly. - How do I know when my cake is done?
Use a toothpick! Insert it into the center; if it comes out clean or with a few crumbs, it’s ready. - Can I make this cake ahead of time?
Absolutely! Just store it wrapped in plastic once it cools completely. - What if I can’t find creamed corn?
You can blend fresh corn kernels with some heavy cream as a substitute!
Wrapping Up
There you have it—a delicious and unexpected Layered Cornbread Cake that’s sure to wow your friends and family! Not only does it celebrate the humble cornbread, but it also showcases how a few simple ingredients can come together to create something extraordinary. So, roll up your sleeves, and let’s bake some joy—this recipe is your ticket to culinary bliss! Enjoy every bite!
Print
Layered Cornbread Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Layered Cornbread Cake that combines sweet and savory flavors, perfect for any gathering.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) creamed corn
- 1/2 cup sour cream
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, blend together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, creamed corn, and sour cream.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the cheese if using.
- Carefully divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Once cool, layer the cakes as desired and add your favorite toppings.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
