Try this Izzy's Cake Cornbread recipe, or contribute your own.
- Carbohydrate 74.8629840974824 g
- Cholesterol 117.513472223263 mg
- Fat 28.7586418762519 g
- Fiber 4.24541184317437 g
- Protein 9.85650843756498 g
- Saturated Fat 14.2233832780048 g
- Serving Size 1 1 serv (161g)
- Sodium 302.753459380108 mg
- Sugar 70.617572254308 g
- Trans Fat 2.09057044350718 g
- Calories 589 calories
Step-by-step
- Preheat over 375
- To prepare your baking dish/pan, you going to butter the inside of your pan with softened butter then over that a layer of parchment paper. Next butter the inside of the parchment paper and shake in 3 tbs. of flour to cover the surface of the buttered parchment paper. Shake off any xtra flour, set aside.
- In a bowl mix together dry ingredients, 3 cups all purpose flour, baking powder, cornmeal, sugar and salt.
- In another dish combine wet ingredients melted butter, vegetable oil, milk and beaten eggs.
- Pour wet ingredient into dry ingredient and mix together, making sure to get rid of lumps. Do not over mix, over mixing will create a tough cornbread.
- Pour into baking dish/pan
- Place in oven at 375 for 55 min. to an 1 hr.
- Remove from oven, and place on cooling rack brush with melted butter and allow to cool for 15 min.
- Place dish on top of cornbread and then turn upside down to release cornbread.
- Slice and serve.
Unlike traditional skillet cornbreads that rely on high-heat searing for a rustic exterior, this formulation behaves much more like a rich pound cake due to its high sugar and dairy ratios. Standard southern variations lean heavily on savory elements, whereas this style embraces a sweeter profile and a softer, cake-like crumb structure. Professional bakeries achieve this exact texture by carefully managing the ratio of chemical leaveners to heavy fats, ensuring the structure rises evenly without collapsing under its own weight. Achieving this balance requires precision, particularly when adjusting quantities for smaller or larger baking vessels.
Scaling this formula up or down demands careful attention to volumetric ratios rather than linear multiplication. Halving the recipe requires dropping the egg count from four down to two, but bakers must use whole eggs beaten thoroughly to maintain proper emulsification with the melted butter and vegetable oil. Baking times will shift downward by roughly fifteen minutes in smaller pans, while internal temperatures must still register 205 degrees Fahrenheit for proper starch gelatinization. Over-scaling without adjusting the baking vessel depth will result in an uneven center that remains gummy while the edges over-bake.
Ingredients dictate the final density, specifically the distinction between fresh and preserved components. Fresh whole milk and buttermilk provide active lactic acid that reacts efficiently with the baking powder, whereas ultra-pasteurized or reconstituted alternatives can produce a slightly flatter rise. Utilizing fresh cornmeal ensures the grain retains its natural moisture oils, avoiding the stale, cardboard notes often imparted by older pantry inventory. Sifting the all-purpose flour and cornmeal together eliminates unwanted lumps before the wet phase is introduced.
Preparation details govern the success of the release process once baking concludes. Brushing the warm crust with melted butter immediately upon removal from the 375-degree oven softens the outer crust and enhances moisture retention during the crucial fifteen-minute cooling window on a wire rack. Parchment paper lining is non-negotiable here, as the elevated sugar content creates a sticky exterior that will permanently bond to unlined metal pans. Store leftovers in an airtight container at room temperature for up to three days to maintain the tender crumb.
