Description
This delicious cornmeal honey cake is a perfect combination of sweetness and texture.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup honey
- 2 large eggs
- 1 cup whole milk
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup unsalted butter, melted
- Butter or oil for greasing the pan
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan or 9-inch cast iron skillet. Preheat the skillet if using it.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, milk, sour cream, melted butter, and honey until smooth.
- Combine the wet and dry mixtures. Fold gently with a spatula until just mixed.
- Pour the batter into the prepared pan. Smooth the top.
- Bake for 22–28 minutes, until golden and a toothpick comes out clean.
- Cool for 10–15 minutes before slicing.
- Serve warm with butter and a drizzle of honey.
Notes
- This cake pairs well with coffee or tea.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg