I combined recipes for cornbread and cornmeal cake to create a soft, pudding-like cornbread, rich but not as sweet as cake.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt (if using salted butter, only use 1/2 tsp)
- 5 eggs, separated
- 1/4 cup sugar
- 1/2 cup honey
- 1 tsp vanilla
- 1 stick butter (8 tbsp), melted
- 1 1/2 cups buttermilk or combination of milk + plain yogurt
- 1/2 cup cream
- Preheat oven to 325 F. Grease a 9×9 inch square pan.
- Combine flour, cornmeal, baking powder, baking soda, and salt in large bowl.
- In a separate bowl, mix together egg yolks with the sugar until well combined. Add honey and vanilla and mix, then the melted butter, then the buttermilk and cream.
- Add wet ingredients into the bowl with the dry ingredients. Combine but do not overmix. Batter should be not too liquidy, but not too thick either.
- Beat egg whites until stiff. In three parts fold the egg whites into the batter.
- Pour batter into pan, bake around ~40 minutes or until set (a fork inserted into the bread should come out mostly clean)
- If you want a very pudding-like cake, create a cake soak the following way: Mix together a couple teaspoons of honey with about 1/4 cup milk or cream. Heat in the microwave for just 20 seconds or so until warm, so that honey can dissolve. Pour evenly over the cornbread. This will make the cornbread very soft, moist and pudding-like~
Photos coming soon~