Cakey Cornbread for Desserts Recipe

Name: Cakey Cornbread for Desserts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces unsalted butter, room temperature (8 tbsp); 9 ounces unbleached all-purpose flour (2 cups); 3 ounces fine yellow cornmeal (1/2 cup); 2 teaspoons baking powder; ¾ teaspoon kosher salt; 1 cup granulated sugar; 3 large eggs, room temperature; ½ cup heavy cream; ½ cup whole milk; ½ cup sour cream

Servings: persons

1
Preheat oven to 375F and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
2
In a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
3
Using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
4
Addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
5
Add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
6
Bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
7
Make up to one day in advance, wrap tightly and store at room temperature.

936

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces unsalted butter, room temperature (8 tbsp), 9 ounces unbleached all-purpose flour (2 cups), 3 ounces fine yellow cornmeal (1/2 cup), 2 teaspoons baking powder, and more.

Yes, Cakey Cornbread for Desserts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cakey Cornbread for Desserts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions