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.
