Cornbread cake

    55 min

    A slightly sweet cornbread cake that is equally delicious served with butter and jam as it is alongside a bowl of chilli con carne.

    397 people made this

    Makes: 1 cornbread cake

    • 140g polenta or corn meal
    • 375g plain flour
    • 275g caster sugar
    • 2 tablespoons baking powder
    • 1 teaspoon salt
    • 150ml vegetable oil
    • 75g melted butter
    • 2 tablespoons honey
    • 4 eggs, beaten
    • 590ml full fat milk

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 9x17.5cm baking tin or glass casserole dish.
    2. In a mixing bowl, stir together the corn meal, flour, sugar, baking powder and salt. Pour in the vegetable oil, melted butter, honey, beaten eggs and milk. Stir gently to combine.
    3. Pour the mixture into the prepared baking tin 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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    Reviews & ratings
    Average global rating:

    Reviews in English (560)


    Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes and wa-la, perfect. No issues with sinking bread when you thought it was done. And the flavor is very fluffy and sweet. My kids and husband especially liked this. I served it with whipped butter and extra honey. Thank you for sharing your recipe. NOTE: I served this with Tanya's Louisiana Southern Fried Chicken and Broccoli Salad. It was a nice comforting dinner. EDITED: I've made this three times now, in 24 hours. My family has dubbed this the best cornbread they've ever had.  -  04 Feb 2010  (Review from Allrecipes US | Canada)


    This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and one cup of flour. It was perfectly done in 38 minutes - moist and delicous. I think the only thing that could possibly make this better would be to replace the whole milk with buttermilk.  -  25 Feb 2010  (Review from Allrecipes US | Canada)


    This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste.  -  25 May 2009  (Review from Allrecipes US | Canada)