Imagine how many more you can eat with this extra time.
Sweet Cornbread Cake
I like to mix everything together with my hands, but if you want to use a blender, you can make them.
Recipe Summary Sweet Cornbread Cake
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.Ingredients | No Bake Easy Sweet Snacks
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
Directions
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.
Info | No Bake Easy Sweet Snacks
prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
12 servings
