Cornbread Cake

Cornbread Cake

Cornbread is as American as it comes, and there must be thousands of family recipes out there that are passed down from one generation to the next. When I was growing up, cornbread was a savory food, served as muffins or in corn cob-shaped segments out of an old iron mold. I believe that the best cornbread comes out of an iron pan, whatever it’s shape, and this recipe is particularly good because it’s so versatile – moist as the freshest cake, rich and full-bodied – and perfect for dessert with a fresh fruit accompaniment and a smackerel of honey. Though it has no sugar, it makes an exceptional sweet for the end of a meal. And it can just as easily be a savory served with a hearty chili, filled as it is with sour cream, fresh corn and grated cheese. You’re going to love it!

Cornbread Cake

Serves: 8
Prep time: 50 minutes


  • 3 fresh ears of corn
  • ½ cup milk
  • 1 ½ cup cornmeal
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 2/3 cup canola oil
  • 2 large eggs
  • 1 cup grated aged white cheddar cheese
  • honey for drizzling
  • blackberries for garnish


  1. Preheat oven to 350 degrees.
  2. Grease a 10” iron skillet. Cut the kernels off the corn and set aside 1 cup of kernels.
  3. Put the remaining kernels in a food processor and add milk. Pulse several times until kernels and well-chopped and set aside.
  4. Combine cornmeal, baking powder and salt in a bowl. Whisk until incorporated.
  5. In a separate bowl, whisk oil, sour cream, eggs and corn. Add the cornmeal mix to the wet mix and stir until well combined. Add ¾ of the cheese, stir gently.
  6. Put the batter in the skillet and top with the remainder of the cheese.
  7. Bake for 40 minutes. Allow to cool.
  8. Serve with drizzled honey and fresh blackberries as garnish

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