Tuesday, November 10, 2009

Not your ordinary cornbread...and not for purists!


CORNBREAD CAKE

I grew up with this as the only cornbread we ever had, and ate it with soup, chili, chowder...so, of course, it's cornbread to me. But most who try it say it's more cake-like because it's very light and sweet with a touch of cinnamon.

Doesn't matter...it's all semantics! But one thing is for sure - it does have corn in it. Chewy bits that add to the sweetness and flavor...so, there.

I've made this in a long pan, two cake pans, or as muffins and always with lots of butter melting over the hot pieces....no matter the shape, each is wonderful in it's own way.


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2 cups flour
1 1/2 cups yellow cornmeal

4 eggs
1 1/2 cups sugar
1/2 cup brown sugar, packed
1 cup oil
1 teaspoon vanilla
One 15-ounce can whole kernel corn, undrained
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

(I always rub the top while it's hot with butter...just 'cause. You don't have to do this!)

This freezes great, too. Just wrap tightly with plastic wrap and then foil and freeze.








23 comments:

  1. This is the best cornbread recipe you'll ever come across! Its almost dessert. Okay it should be dessert, but then we couldn't have dessert, so its cornbread! I made it twice, twice it turned out beautifully and brought raves from my family.

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  2. This cornbread + syrup, bacon and eggs is a magical way to start a day. Great recipe. Can't wait to try it!

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  3. I can't wait to try this. It looks moist and I can't stand dry cornbread. Great blog!

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  4. wow che delizia! complimenti sei bravissima!
    anche la mia figlia di 4 anni si chiama Linda!!! ciao ciao!

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  5. What a fascinating recipe. I love corn bread, so I am looking forward to trying this. I'm going to bookmark it.

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  6. lovely combination of flavours, yummy! well done, cheers from london,

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  7. Wow, looks absolutely delicious. My wife will love this. thank you for the share

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  8. wow. Love the cinnamon portion of the recipe. This looks like baked honey. Thanks, I must try it!

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  9. Wow, that looks so moist and delicious.

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  10. Never had cornbread with brown sugar in it, but I cannot wait to make this! I don't know if I should eat this with corn chowder or ice cream?!? BOTH? My mom makes one that is moist and buttery like a cake but I have got to try this!

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  11. This cornbread was sweet and savory and delicious! I recommend this to anyone! i used a can of sweet corn, whole kernels. I baked it in two 8x8 round pans, and i took it out a little earlier than the time allotted here, and it was perfect! thanks so much!

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  12. ummmmmm yummmiiiee . . . is so yummi !!

    nice post

    My Blog

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  13. I also make a sweet cornbread. My family LOVES it. Like you, I've made it in a muffin tin and in a cake pan. Served warm with butter, it goes with sweet or savory. We add jelly if eating it with breakfast - it is out of this world. Yours has the added flavors of cinnamon and brown sugar - that just makes my mouth water.

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  14. This is the BEST cornbread. I always get such fantastic compliments from my friends. Thanks so much for your recipe!

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  15. I'm following because of this recipe!

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  16. this cornbread cake was amazing. i think next time i bake it i will put less sugar in it. It was tasty but i felt extremely guilty after a small chunk because of the intense sweetness. Thank you for the recipe though!

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  17. I use a similar recipe only 3 eggs in mine and I don't put the whole kernel corn in.

    I love cake like cornbread. And I once made a batch of 150 servings for an office picnic. Went over well.

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  18. I love this the only thing is mine didn't turn out moist. Any suggestion.s

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    1. Hmmmm...did you make sure to not drain the corn? Other than that, I'm not sure why. It's usually really cakey and moist. Maybe cut down the time of baking by a couple minutes. I hope it works, doll...it's so yum!

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  19. Ok, when you say it freezes well, you mean after baking right?

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    1. Yes! Wrap tightly and freeze - it's perfect!

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  20. Love this recipe. Made it for my freezer in 2-9x9 pans, cut into squares. I can pull out one serving at a time, heat for 30 seconds in the microwave for a quick breakfast before work. So good. I even did a blog post on it with a link back to your wonderful blog(todayiwillmake.blogspot.com. Thanks.

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  21. This is great, but instead of corn I used pecans and it is a cake.

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