Cornbread Sheet Cake really is a cake, not cornbread.
I’ve heard plenty of southerner folks announce that cornbread made with sugar IS NOT CORNBREAD, it is called cake! I’m the first one to keep the sugar bowl away from the cornbread batter, but I’ll change my thinking when making cake.
Cornbread Sheet Cake is a quick-fix thanks to melted butter and no mixer. I love my mixer, but I also appreciate not having to lug it out sometimes. The cake also combines good old self-rising biscuit flour with plain cornmeal for just the right amount of leavening. And I’m all for any much under-appreciated 9 x 13-inch sheet cake. Ease of serving and toting around make up for any lack of glamour.
Lastly, I don’t often bake with honey as I find the flavor cloying and a waste of good honey (baklava excluded, of course), but the simple buttery honey glaze is subtle and just makes sense, especially for sweet cornbread lovers. I’ll count on this recipe when I need something quick and convenient for a potluck or a brunch buffet instead of the usual coffee cake.
We’re cornbread recipe junkies here at Cheater Chef. Try some of our favorites:
Not in the mood for cake? Here’s real Southern Skillet Cornbread.
Cornbread Claflouti is like a sweet cornbread pudding.
Collard Cornbread Pudding is a terrific side dish to pull out of the oven to pair with simply grilled chicken or steak.
Cornbread Barrel Bungs satisfy like nothing else when you need a little something with a cold beer or cocktail hour.
- Sheet Cake:
- 1 cup butter, melted and cooled
- 2 cups sugar
- 4 eggs, beaten
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 cups self-rising flour
- 1 cup plain cornmeal
- Honey Glaze:
- 1/3 cup honey
- 2 tablespoons melted butter
- 2 or 3 tablespoons toasted sliced almonds
Heat the oven to 350F. Grease and flour a 9 x 13-inch baking pan.
Combine the butter, sugar, eggs, buttermilk, and flavorings in a large mixing bowl. Blend well with a wooden spoon.
Stir in the flour and cornmeal until the batter is smooth.
Pour into the prepared pan.
Bake 40 to 45 minutes, until the edges pull away from the sides of the pan and are nicely browned and the top feels firm to the touch.
Stir combine the honey and butter until well blended.
Drizzle on top of the warm cake. Spread evenly.
Sprinkle with toasted almonds.