corn bread cake

LOVE Corn Bread but not the heavy kind that when you eat it you’re afraid to go swimming afterward? No fear with this delight!  It’s a perfect pairing for chili, stew or a substantial soup if you want a side or stretching the budget.

You’ll find my recipe of this corn bread is not as heavy as the traditional kind, or as light as cake; it’s just right.  In fact, it can be served all on it’s own, or with some honey butter by it’s side….oh, you’ve got a winner.

My easy recipe is just one page away, so come on over and let’s get some made up today.


 Cornbread Cake


1 cup sugar

1 cup butter (2 sticks)

1 egg, beaten

1 ½ cups flour (can use half white & half wheat)

1 cup cornmeal

2 tsp. baking powder

1 tsp. salt

1 ½ cups buttermilk 


Preheat the oven to 350 degrees.

Prepare an 8×8 or 9×9 pan by coating with a spray release.

In a large bowl, cream the sugar and butter.    

Add in the beaten egg.

corn bread cakeCombine the flour, cornmeal, baking powder and salt in a small bowl.

Then add to the creamed mixture.corn bread cakeNow add in the buttermilkcorn bread cake


Pour the mixture into a the prepared 8×8 or 9×9 pancorn bread cake

Bake for 30 minutes or until a toothpick comes out clean.corn bread cakeCan be doubled and baked in a 9×13” pan.

Cook for approx. 45 minutes – 1 hour.

Serve with butter or  honey butter.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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