Cornbread Cake
Cornbread cake is a delightful fusion of classic cornbread and cake, offering a moist, sweet texture with the rich flavors of pecans and vanilla. Perfect for gatherings, this dish appeals to those who love sweet treats with a nutty crunch, making it a great addition to brunch or dessert tables.
Ingredients
Instructions
- Mix all ingredients together and pour into a lightly greased 9 x 13-inch pan.
- Bake at 350° for approximately 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with honey or maple syrup. If you want to add a hint of spice, a teaspoon of cinnamon or nutmeg works well. You can also replace Wesson oil with melted butter or coconut oil for a different texture. Ensure all ingredients are at room temperature for better mixing and a lighter cake.
Serving Suggestions
Serve the cornbread cake warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of ice cream. It pairs beautifully with Ann'S Sweet Heart Salad for a delightful contrast. This cake can also be enjoyed with a cup of coffee or tea as a sweet afternoon treat.
Storage & Reheating
Store leftover cornbread cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Cake contains roughly 448 calories, with 6g protein, 67g carbohydrates, and 13g fat. It is a good source of iron (14% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if preferred. Just be mindful of the nut's flavor and texture, as it may slightly alter the final taste of the cornbread cake.
Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Ensure that all other ingredients are also gluten-free to maintain the integrity of the recipe.
Can I add fruits or chocolate chips to the cake?
Yes, adding fruits like blueberries or chocolate chips can enhance the flavor. Fold in about a cup of your choice before pouring the batter into the pan for added sweetness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).