Cakey Cornbread For Desserts Recipes

MOIST & SWEET CORNBREAD

Moist & Sweet Cornbread image

Easy recipe for homemade cornbread from scratch! This cornbread bakes up light, fluffy, moist, & sweet, with golden brown edges that are deliciously crispy.

Provided by Allie {Baking A Moment}

Time 50m

Number Of Ingredients 9

Ingredients

1 1/3 cup all-purpose flour
2/3 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, (melted (plus extra for the pan if making skillet cornbread))
1 1/4 cup milk
1/4 cup oil
2 eggs ((large))

Steps:

Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
Pour the liquid ingredients into the dry and stir together until combined.
Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
Cool for about 20 minutes, then cut into slices and serve.

Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 30 mg, Sodium 90 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SWEET CORNBREAD CAKE

Sweet Cornbread Cake image

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Provided by myfoursonsks

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup cornmeal
3 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted butter
2 tablespoons honey
4 eggs, beaten
2 ½ cups whole milk

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.

Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g

UPSIDE-DOWN CORNBREAD CAKE

Upside-Down Cornbread Cake image

Provided by Sunny Anderson

Categories dessert

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 cup heavy cream
2 eggs
1/2 stick butter, melted
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup dark brown sugar, firmly packed
1/2 stick butter
1 (15.5 ounce) can fruit cocktail, drained
1 (12-ounce) can maraschino cherries, drained
1/2 cup chopped walnuts
1/4 cup brandy
Whipped cream, for serving

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.