Cornbread and cake combine in this super fun and moist dessert. It feels like a great springtime dessert to me!I used some cornbread mix, added a bit more flour and baking powder in it for a cake-like consistency, added extra honey for sweetness, and frosted it with a simple honey frosting. How’s that for a combo of cornbread and cake?!
for the cake:
1 1/2 C Arrowhead Mills cornbread mix (I’ll bet other brands will work just fine!)
1 C all-purpose flour
2 t baking powder
3 T honey
1 T flax seed
1 t vanilla extract
3 T vegetable oil
1 1/4 C water
Preheat oven to 350 degrees. Mix ground flax seed with 2 T of water and set aside (your flax “egg.”) Whisk all the dry ingredients together and then add the wet ingredients, and stir until well combined. Pour into a well-oiled baking dish and bake for about 40 minutes (depending on the size of your baking dish.)
for the frosting:
1/2 can store-bought vanilla frosting
3 T honey
Mix the two together. Once cooled, frost your cake! The frosting was pretty thin after stirring in honey, so either plan on going for the drippy look or mix in a few tablespoons of powdered sugar too to get a stiffer consistency.
Nutrition facts per serving (1/12th of frosted cake): Calories: 215; Calories from Fat: 65; Total Fat: 7.3g; Saturated Fat: 1.7g; Sodium: 92mg; Total Carbohydrates: 35.1g; Dietary Fiber: 0.7g; Sugars: 23.4g; Protein: 1.7g