Layered Cornbread Cake
A creative twist on traditional cornbread, this Layered Cornbread Cake combines fluffy layers of cornbread with rich cheese and sweet corn kernels, making it visually appealing and deliciously satisfying.
Ingredients
Dry Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- ½ cup sugar Can reduce sugar or use natural sweeteners.
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 2 cups milk Can substitute with almond milk or any plant-based alternative.
- 2 large eggs Allow to come to room temperature.
- ½ cup melted butter
Additions
- 1 cup corn kernels
- 1 cup shredded cheese Use different cheeses for varied flavors.
Instructions
Preparation
- Begin by gathering all your ingredients. Measure out the cornmeal, flour, sugar, baking powder, salt, milk, eggs, melted butter, corn kernels, and cheese.
- Preheat the oven to 400°F (200°C).
Mixing and Baking
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients. Stir until just combined.
- Gently fold in the corn kernels and shredded cheese.
- Grease a cake pan or line it with parchment paper.
- Pour half of the batter into the prepared cake pan and smooth it out.
- Place the pan in the preheated oven and bake for 20 minutes, or until golden brown.
- Remove the first layer from the oven and allow it to cool slightly. Repeat the process with the remaining batter.
Assembly
- Once all layers are baked, stack them on top of each other and frost or top with your ingredients of choice.
Notes
For added flavor, try incorporating spices like cayenne pepper, or serve with a dollop of sour cream and fresh herbs. Best served at family gatherings or festive meals.