Are you ready to transport your taste buds to the heart of the South? This Georgia Cornbread Cake recipe is a delightful twist on traditional cornbread, offering a surprisingly moist and subtly sweet cake that’s perfect for any occasion. Forget dry, crumbly cornbread; this recipe delivers a tender, flavorful cake that’s as comforting as a warm hug. It's incredibly easy to make, perfect for both beginner bakers and experienced cooks seeking a delicious, homemade treat. This recipe is your ticket to a quick dinner idea or a delightful dessert, showcasing the best of homemade cooking. Let's get baking!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Dry Ingredients:
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make sure all the dry ingredients are well combined to ensure even baking.
Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
Combining Wet and Dry:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Overmixing can lead to a tough cake, so be gentle!
Baking:
-
Pour the batter into the prepared pan and spread evenly.
-
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
-
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
-
Once cooled, dust with powdered sugar (optional) and serve. This simple addition elevates the presentation and adds a touch of sweetness.
Tips for the Best Georgia Cornbread Cake:
- Buttermilk magic: Buttermilk adds incredible moisture and tang to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't overmix: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready.
Variations:
- Add some sweetness: Incorporate ½ cup of chocolate chips, blueberries, or chopped pecans for added flavor and texture.
- Spice it up: Add a pinch of nutmeg or ginger for a warm, comforting twist.
- Make it a glaze: Drizzle a simple glaze made from powdered sugar and milk or lemon juice over the cooled cake.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Fat: Around 10-12g
- Protein: Around 4-5g
- Carbohydrates: Around 35-40g
This Georgia Cornbread Cake is a delightful addition to any meal, a perfect side dish, or a wonderful dessert. Its ease of preparation, delicious taste, and adaptability make it a truly versatile recipe for both everyday baking and special occasions. Enjoy this taste of Southern comfort!