You know those recipes that never fail... the ones that you know by heart because they're quick, easy and always get rave reviews? That's my honey cornbread. For our latest backyard gathering, I had the crazy idea to step it up and turn the recipe into a layer cake. It's already so moist and dense that I figured it would hold up great when stacked (which it did), but I wasn't sure how to frost it without overpowering the cornbread's subtle honey sweetness.
My husband actually solved my dilemma when he said skeptically... "A cake?? But I like your usual cornbread with honey butter on the side". Wait, what? How did I forget about honey butter and why not turn it into a honey butter frosting? It took a little fussing to work out the flavor, but in the end it was an experiment gone right. And so, I bring you the three layer cornbread cake. You should totally make this for your next party... your friends and skeptical spouses will think you're pretty swell. And they'd be right.
adapted from a family recipe
1/2 cup butter
2/3 cup white sugar
2 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup fine ground cornmeal
1 cup all purpose flour
1/2 cup honey
1. Preheat oven to 375 degrees F. *Grease two 6 inch cake pans.
2. Melt butter and pour into mixing bowl. Quickly mix in sugar. Add eggs and beat until well blended. 3. Combine buttermilk with baking soda and stir into mixture.
4. Stir in cornmeal, flour and salt until well blended and batter is smooth.
5. Pour batter into prepared pans.
6. Bake for about 30-40 minutes (until a toothpick inserted in center comes out clean).
*Note: For a three layer cake you'll want to double this recipe.
Honey Butter Frosting
1 cup unsalted butter, room temperature
1/2 cup honey
1.5 cups powdered sugar
1/4 cup full-fat sour cream
1. In a medium-sized mixing bowl, beat butter with an electric mixer on high speed until light and fluffy- at least 5 minutes.
Mix in powdered sugar a little bit at a time until fully combined.
Mix in honey and sour cream until combined (this could take another 5-10 minutes on high speed. if it looks lumpy at first... have faith.)
Tip: If frosting is too runny, add more powdered sugar to bulk it up, just a little at a time.
Spread with a spatula onto fully cooled cakes.