Best Cornbread Cake Recipes

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD

Steps:

• Preheat oven to 425; grease a 13x9 pan.
• Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
• In another bowl, add eggs, milk, and oil all at once; blend well.
• Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
• Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
• Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
• Bake for 25-30 minutes--top will be golden-brown.
• Serve with butter and maple syrup.
• OPTION #1: Add 1 cup grated sharp Cheddar cheese.
• OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
• OPTION #3: Add 6 hard-boiled, chopped eggs.
• OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
• TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

GEORGIA CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

UPSIDE-DOWN CORNBREAD CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, mix together flour, cornmeal, heavy cream, eggs, butter, brown sugar, baking powder and salt.
• In the cast iron skillet over medium-high heat, add sugar and butter and let melt. When melted, remove from heat and add remaining ingredients. Be sure to place maraschino cherries evenly throughout. Pour in batter and smooth top with a spatula. Bake 25 minutes, until cornbread is golden and a toothpick comes out clean.
• To serve: place a platter over skillet and invert cake. It should slide out easily. Slice into wedges and serve warm with whipped cream.

UPSIDE-DOWN PEACH CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and 1/2 teaspoon salt, then cook, stirring, until the sugar is melted and begins to bubble, about 10 minutes. Remove the skillet from the heat and let it cool slightly.
• Arrange the peaches in the bottom of the skillet, fanning out in a circular pattern. Set aside.
• Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the remaining 9 tablespoons butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then the remaining milk. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.) Drop the batter in large dollops over the peaches in the skillet, then use an offset spatula to gently smooth it out, being careful not to disturb the peaches.
• Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 40 to 45 minutes. Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm.

GEORGIA CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
• Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
• Spoon into prepared pan and bake for 30 to 35 minutes.
• Good served with a dollop of whipped cream, enjoy.

CAKE MIX CORNBREAD

Steps:

• Heat oven to 350°F. Grease 2 (18x12-inch) pans with shortening or spray with cooking spray.
• In separate medium bowls, make cornbread batter and cake batter as directed on pouch and box. Pour both batters into large bowl; beat with electric mixer on medium speed until combined. Pour evenly into pans.
• Bake 20 minutes or until lightly browned.
• Cut each pan into 6 rows by 4 rows. Serve with your favorite chili or soup.

GEORGIA CORNBREAD CAKE

Steps:

• 1. In a large bowl add eggs and beat them.
• 2. Add sugar, brown sugar, and vanilla. Mix well.
• 3. Then add the flour and mix well.
• 4. Fold in the nuts and stir.
• 5. Pour into a greased 9x13 pan (I use a metal pan).
• 6. Bake for 35 minutes at 350 F.
• 7. The center of the cake will be kind of soft. Let cool completely before cutting into squares. Makes 24- 28 squares depending on how big the squares are cut.

CORNBREAD PINEAPPLE UPSIDE DOWN CAKE

Steps:

• 1. 1st. Mix cornbread mix, according to package directions.add 1 tbls. of a good vanilla extract, 3 tbls. sugar Then spray botton of black iron skillet,put down enough pineapple to fill pan,add cherries in middle of pineapples. sprinkle brown sugar over top,add melted butter on top. put wet cornbread mix on top,add a little of the pineapple juice on top of cornbread mix. put into hot oven
• 2. bake at 400 degrees 20 minutes or untill golden brown

BLACKBERRY CORNBREAD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch ovenproof skillet with the butter.
• In a medium bowl, whisk together the buttermilk, vanilla bean paste and eggs. In a separate medium bowl, combine the flour, cornmeal, maple sugar, baking soda and salt. Stir in the buttermilk mixture until smooth.
• Line the blackberries in the buttered skillet, then pour the batter over the top. Pour the cream into the center of the batter. Bake until the top crust is golden brown, 40 to 45 minutes.
• Serve warm with blackberries, maple syrup and whipped cream.

CORNBREAD PUDDING CAKE (TOMALITO)

Steps:

• Preheat oven to 375°F.
• Drain the corn of almost all it's liquid (I leave about 2 tbsp). In a bowl, mix all the ingredients.
• Pour batter into a greased 8x8 pan. Bake for approximately 25-30 minutes.
• Serve hot or warm. Enjoy!

MARIE CALLENDER'S CAKE-LIKE CORNBREAD

Steps:

• Preheat oven to 350.
• Thoroughly spray muffin pan cups with non-stick spray.
• Pour mixes into a large bowl.
• Add remaining ingredients and stir well.
• The batter will be very thick.
• Pour into prepared muffin cups.
• I made 12 regular sized muffins and 24 mini muffins from one batch of this batter, and had a tiny bit left over for the"bowl lickers".
• Bake mini muffins for 15 minutes, or until golden.
• Bake regular sized muffins for 20 minutes, or until golden.

SWEET CAKE-LIKE CORNBREAD RECIPE

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• 2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• 3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

PA'S OLD-FASHIONED JOHNNY CAKE / CORNBREAD

Steps:

• Preheat oven to 425; grease a 13x9 pan.
• Add dry ingredients to a large mixing bowl, stir through, make a well in the center.
• In another bowl, add eggs, milk, and oil all at once; blend well.
• Add wet to dry ingredients, stir until moistened (don't over-mix or you'll be sorry!).
• Fold in optional ingredients. Sausage should be in crumbles or bite-size pieces.
• Pour into prepared pan; rap pan on counter-top several times to bounce out the air-bubbles.
• Bake for 25-30 minutes--top will be golden-brown.
• Serve with butter and maple syrup.
• OPTION #1: Add 1 cup grated sharp Cheddar cheese.
• OPTION #2: Add 1/2 - 1 cup of sweet corn (plain kernels); adds a neat "chewy" texture to the 'cake.'
• OPTION #3: Add 6 hard-boiled, chopped eggs.
• OPTION #4: Add 1 pound fried & drained pork sausage (crumbled) or links (bite-size).
• TIME-SAVING HINT: Gather a handful of 1-quart zipper bags, fill with DRY ingredients, and store in your cupboard. At meal-time, add wet ingredients as described.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

UPSIDE DOWN CORNBREAD COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Melt the butter in a 9x7 inch baking dish in the oven. After it's melted sprinkle the brown sugar over melted butter, then sprinkle the ham over the brown sugar.
• 2. Mix your cornbread mix with your 1 egg, and the 1/3 cup liquid (half milk & half pineapple juice) pour the batter over the top of the ham, brown sugar and pineapple mixture.
• 3. Bake in a 350 oven for 25 minutes or until cornbread is golden and pineapple mixture is bubble out the sides. Test center of bread with a toothpick, if it comes out clean it's done.
• 4. Remove cake from oven and run a knife around the outside of cake. Flip the cake over like you do an upside down cake onto a platter. Let the cake cool about 20-30 minutes before eating.

SWEET CORNBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
• Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
• Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

CORNBREAD AND CHORIZO 'CAKE'

Steps:

• Heat oven to 350ºF.
• Cook chorizo and bell peppers in large skillet until chorizo is done, stirring frequently. Drain chorizo mixture; return to skillet. Stir in cheese; set aside.
• Brush inside of 12-cup fluted tube pan or 10-inch tube pan with 1 Tbsp. butter. Add flour; shake pan to evenly coat inside of pan with flour. Invert pan, then tap bottom and side of pan to remove any excess flour.
• Empty muffin mixes into large bowl. Add eggs, peppers, 1 cup sour cream and remaining butter; stir just until blended. Spoon half the batter into prepared pan. Use back of spoon to evenly spread batter onto bottom of pan, then drag tip of spoon around center of batter to make shallow well. Spoon chorizo mixture into well. Cover with remaining batter, spreading batter to sides of pan to completely cover chorizo mixture.
• Bake 40 to 45 min. or until toothpick inserted near center of 'cake' comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto serving plate; gently remove pan.
• Spoon remaining sour cream into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle sour cream over cake. Serve warm.

CORNBREAD CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8-inch-square baking pan; set aside. In a large skillet, fry bacon until crisp. Drain on paper towels; reserve.
• In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt and sugar. Whisk to blend, then mound and make a well in the center. Pour in eggs, buttermilk and milk; stir with a fork until lightly combined.
• Add honey, molasses, apricots and bacon bits. Mix again until evenly combined. Pour into pan and bake until it has risen and center is firm and dry when a toothpick is inserted, about 35 minutes. Allow to cool, then cut into small squares and serve with a dollop of maple ice cream on top.

GEORGIA CORNBREAD CAKE

Steps:

• 1. Mix sugars and oil together. Beat eggs and add to sugar mixture, add flour. Mix well, add vanilla and pecans. Pour in greased pan. Bake 350 degrees 30-35 miutes, or until toothpick inserted in middle of cake come out clean. (Do not use electric mixer, mix by hand. This is a great recipe during the fall months and holidays. Also you can make a cream cheese frosting, or a caramel sauce....but it is also great plain, and it want last long. Enjoy!

LOUISIANA CORNBREAD CAKE

Steps:

• Combine cake mix, eggs, water, jello, oil and lemon extract and bake in a 9 x 13 pan at 300 degrees for 40 minutes.
• When done, take a fork and poke holes all over the top of the cake.
• Combine margarine, powdered sugar and lemon juice and pour over hot cake.