This soft and sweet cornbread tastes cakey, but you probably wouldn’t mistake it for dessert. Its tiny cornmeal crunch and golden crust make it the perfect all-American side to soups, stews, chili and barbecue. And instead of going all crumbly, it stays moist and fluffy for breakfast or snacking the next day—in the unlikely event you have any left over.
So where does this cornbread fit in geographically? Northern or Southern? We first snarfed down cakey and sweet cornbread at the Hangin 8 BBQ restaurant in Eufaula, Oklahoma. So we’d say it comes from right smack in the middle of the country.
Our version, adapted from Allrecipes, hits the same cakey chords. The fluffiness might come from the hefty amount of baking powder. Maybe vegetable oil makes it extra moist. And that kiss of honey doesn’t hurt. We don’t know what puts it over the top, but it’s a real winner.
Americans have had a love affair with corn for more than 9,000 years. That’s plenty of time to come up with all styles of cornbread. Even one as fun and cakey as this.
Cakey and Sweet Cornbread
- 1⅓ cups all-purpose flour
- ⅔ cup sugar
- ⅔ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 2 eggs, lightly beaten
- ⅓ cup vegetable oil
- ¼ cup melted butter
- 1 tablespoon honey
- Preheat oven to 350º. Grease an 8-inch square cake pan and line the bottom with parchment or wax paper.
- In a large bowl, whisk together flour, sugar, cornmeal, baking powder and salt. Pour in milk, beaten eggs, oil, melted butter, and honey. Stir to moisten, but do not beat.
- Pour cornbread batter into the baking pan.
- Bake about 30 minutes, or until golden brown and a cake tester comes out clean.
- Run a knife around the outside of the cornbread, invert the pan onto a baking sheet, and let the cornbread release from the pan. Remove the parchment or wax paper, then turn the cornbread over onto a serving dish.
- Cut into squares and serve warm or at room temperature. Store at room temperature for a couple of days, or in the fridge for a few more. Freeze leftover cornbread to preserve freshness.
