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–+ servings
A close-up of a moist slice of Layered Cornbread Cake with three layers of cake and cream cheese frosting.

Layered Cornbread Cake

This recipe makes a layered cornbread cake suitable for appetizers or party food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Milk
  • 1/2 cup Melted butter
  • 2 large Eggs
For the Filling/Frosting
  • 8 oz Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 2 cups Powdered sugar
  • 1 tsp Vanilla extract

Equipment

  • Mixing bowls
  • 9-inch round cake pan
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt for the cornbread.
  3. In a separate bowl, whisk together the milk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cornbread cool completely in the pan before removing it.
  7. While the cornbread cools, prepare the frosting. Beat the softened cream cheese and butter together until smooth.
  8. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
  9. Once the cornbread is cool, carefully slice it horizontally into two even layers.
  10. Place one layer on a serving plate. Spread half of the frosting evenly over the top.
  11. Top with the second cornbread layer and spread the remaining frosting over the top and sides of the cake.

Notes

You can serve this cake plain or add a light dusting of paprika or chili powder on top of the frosting for color.

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