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Sweet Cornbread Cake Recipe with Summer Berries

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Ingredients

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  • 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

Instructions

  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).

Notes

This cake is delicious served warm.

Keywords: cornbread, sweet corn bread, berries, sweet cornbread recipe

Find it online: https://www.crosbys.com/sweet-cornbread-cake-recipe/