The following post was written by our friend Mindy from R.B. and Mindy.
I usually keep the sugar bowl far away from the cornbread batter, but I’ve changed my thinking about how sugar and corn meal get along by making a cornbread cake. Why not? A little corn meal in cake adds a lovely texture and a little heft that’s ideal for serving with juicy sweetened summer fruits. And there’s no need to find the baking powder in the pantry. By combining Martha White® Self-Rising Flour with plain corn meal, the leavening and salt will be just right.
Cornbread Sheet Cake is a quick-fix thanks to Martha White “Hot Rize” Corn Meal Mix and melted butter. No need to get out the mixer. All you have to do is stir up the ingredients in a bowl just like making cornbread batter, except this really is a cake. And I’m all for the very sensible 9 x 13-inch baking pan for convenient serving and toting around.
Lastly, the simple buttery honey glaze is subtle and just makes sense, especially for sweet cornbread (and cake) lovers. Serve squares like shortcake split and filled with sweetened peaches or berries and whipped cream for brunch with fresh fruit and Greek yogurt. In fact, serve this all year long when you need something a little out of the ordinary that’s easy and convenient for a potluck or the buffet sideboard.
If this has piqued your interest in the world of corn meal desserts, you’re in luck. Here are some other favorites:
- Buttermilk Chess Pound Cake
- Blue Ridge Corn Meal Coffee Cake
- Razzle Dazzle Corn Meal Coffeecake
- “Go To” Southern Corn Meal Cookies
Cornbread 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 Martha White Self-Rising Flour
1 cup Martha White Plain Enriched White Corn Meal
1/3 cup honey
2 tablespoons melted butter
2 or 3 tablespoons toasted sliced almonds
Heat the oven to 350°F. Grease and flour a 9 x 13-inch baking pan. Combine the butter, sugar, eggs, buttermilk, vanilla and almond extract 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. Make the honey glaze by combining the butter and honey in a small bowl. Drizzle over the warm cake. Spread evenly. Sprinkle with the almonds.
Makes 16 servings.