Cornbread Cake with Peanut Butter Honey Frosting
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Ingredients:
1 cup yellow fine cornmeal
2 cups 1.1 gluten free flour
1 1/4 cup sugar
1 1/2 tsp tsp kosher salt
1/2 cup vegetable oil
1 cup milk
2 large eggs
1 tbsp baking powder
1 cup can cream corn
Ingredients: Frosting:
1 cup creamy peanut butter
8 oz cream cheese room temp
4-5 cups powdered sugar
1 tsp vanilla extract
4 tbsp honey
1/2 cup butter room temp
1 tbsp milk
1 tsp cinnamon
Directions:
Preheat the oven to 375 degrees. Spray a 9×13 with nonstick spray.
Mix milk, eggs, creamed corn, vegetable oil and sugar in a bowl.
Fold in the dry ingredients and mix until just incorporated (don’t over mix).
Pour into the baking dish.
Bake for 25-35 minutes, the top will be golden brown, use a toothpick to check when it’s ready.
The toothpick should come out clean. Let it cool completely.
Frosting Step-by-Step Instructions:
Add all the ingredients to a mixing bowl minus the powder sugar.
Mix until smooth and creamy.
Mix in the powdered sugar by 1 cup at a time.
Depending on the brand of peanut butter you may need more powdered sugar to make it firm enough to frost a cake. Enjoy!
Notes:
Commonly Asked Questions:
Can I use another type of milk?
Yes, oat milk can be a suitable substitute, but it may alter the cake’s texture slightly.
How do I store the leftover cake?
Keep it refrigerated in an airtight container. It will stay fresh for up to 4 days.
Can I make mini versions of this cake?
Absolutely. Use muffin tins for individual servings. Adjust baking time accordingly.
Is there an alternative to peanut butter for the frosting?
You can use almond butter or cashew butter as alternatives. The flavor profile will change but will remain delicious.
Substitutions + Alternatives:
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Nutritional Facts:
Serving: 1sliceCalories: 662kcalCarbohydrates: 78gProtein: 9gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 59mgSodium: 321mgPotassium: 234mgFiber: 2gSugar: 72gVitamin A: 739IUVitamin C: 0.1mgCalcium: 53mgIron: 1mg
Recipe courtesy of The Salty Cooker.com
