Sweet cornbread cake recipe with summer berries is extra moist and delicious.

Sweet Cornbread Cake Recipe with Summer Berries

Make this sweet cornbread cake recipe to punch up your summer menu.

If you’re a fan of cornbread you know that it has a natural, wholesome sweetness. Slathered with butter and a little jam or eaten plain alongside soup it’s the only bread I know that can travel from breakfast to dinner to dessert.

But a true dessert cornbread (in my books) needs to be a little sweeter than your standard recipe. That’s why I love this sweet cornbread cake recipe. It’s sweeter than my other cornbread recipes (has 10 Tbsp. of sugar) but still isn’t as sweet as a regular cake, which means the cornmeal taste isn’t lost. A little molasses round out the flavour, and molasses is also drizzled on top for added stickiness.

This cake needs no frosting. Simply serve it with sweetened fresh berries. Our sweet cornbread cake recipe is perfect with all of your favourite summer fruit, from rhubarb compote to strawberries, raspberries, sliced peaches, blueberries…


Sweet Cornbread Cake Recipe with Summer Berries

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  • Author: Crosby Molasses
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes


  • ½ cup fine or medium cornmeal, spooned in
  • 1 ½ cups flour, spooned in
  • ½ cup + 2 Tbsp. sugar
  • 1 Tbsp. Baking powder
  • ½ tsp. salt
  • 2 eggs, room temperature
  • 3 Tbsp. Crosby’s Fancy Molasses, divided
  • 1/4 cup oil
  • ¼ cup melted butter
  • 1 ¼ cups milk or buttermilk


  1. Preheat oven to 350 F and line an 8” baking pan with parchment paper
  2. In a large bowl whisk the cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl beat the eggs with 2 Tbsp. of the molasses. Whisk in the oil, butter, and milk. Gently whisk the wet mixture into the dry, stirring just until no lumps of flour remain.
  4. Pour into prepared pan.
  5. Bake for about 45 minutes, until the edge of the cake, is pulling away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Let cool in pan for about 10 minutes then remove to a cooling rack.
  7. Drizzle with remaining Tbsp. of molasses before serving (optional).


This cake is delicious served warm.


  • August 13, 2016


    There is 1/4 cup melted butter in the ingredients but it doesn’t say to add butter in the instructions. There is already 1/4 cup of oil. Not sure

    • August 15, 2016

      Hi Angele, Thanks for pointing out the omission. You add the melted butter with the oil. I have updated the recipe so it now reads properly. Apologies for the error — I hope that it didn’t cause any problems if you make the cake.

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