Skip To Content
Home Recipes Browse Recipes Buttermilk Cornbread Cake
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 186 g
(Approx. 10 Servings)
Amount Per Serving
Calories 560 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 10 g 50%
Trans Fat 1.0 g
Cholesterol 115 mg 38%
Sodium 600 mg 25%
Total Carbohydrate 68 g 23%
Dietary Fiber 2 g 8%
Sugars 29 g
Protein 9 g
Vitamin A 10% • Iron 15%
Vitamin C 2% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Buttermilk Cornbread Cake

Prep Time
35 minutes
Cook Time
55 minutes
Total Time
1 h 30 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 1/3 cup(s) H-E-B Low Fat Buttermilk
1/2 cup(s) H‑E‑B Select Ingredients Grapeseed Oil
4 large H-E-B Grade AA Cage Free Large Brown Eggs, allowed to come to room temp if possible
2 Tsp H-E-B Select Ingredients Pure Madagascar Bourbon Vanilla Extract
1/4 cup(s) H-E-B Mexican Mesquite Honey
6 Oz H-E-B Sweet Cream Unsalted Butter, divided use, 1 stick melted, 1/2 stick added to pan
3 cup(s) H-E-B Select Ingredients Baker's Scoop Unbleached All Purpose Flour
1 cup(s) Lamb's Stone Ground Yellow Cornmeal
1 cup(s) H‑E‑B Brown Sugar, don't substitute with dark brown, use regular sugar instead
1 1/2 Tbsp H-E-B Select Ingredients Double Acting Baking Powder
1 1/2 Tsp Morton Coarse Kosher Salt
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 375°F. Place a 12-inch cast iron pan in oven to preheat at the same time.
2
In a blender combine buttermilk, oil, eggs, vanilla, honey and 4 oz. (1 stick) of melted butter. Blend on high until smooth.
3
In a large bowl, combine flour, cornmeal, brown sugar, baking powder and salt. Whisk to just incorporate.
4
Add wet ingredients to dry and whisk until batter is smooth.
5
Place remaining butter in preheated cast iron skillet and using an oven mitt, carefully swirl pan to evenly coat.
6
Add batter quickly and spread evenly. Bake 40 to 55 minutes or until a toothpick inserted in center pulls out clean and top is nicely browned.
7
Remove and allow to cool for at least 25 to 30 minutes before cutting and serving.
8
Chef's Note: For a quick icing that's perfect for this cake, use Vanilla Hard Sauce (recipe on heb.com) and drizzle over top if desired.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print