This recipe is more than cornbread and more than pound cake–it’s both!
My mom developed this recipe to mimic a local restaurant’s cornbread pound cake. I didn’t know until I was a teenager that most cornbread doesn’t taste like this!
I love it right out of the oven with a pat of butter. There’s just nothing quite like it! It’s sweet and hearty at the same time. Absolutely delicious!
So since this recipe is more than cornbread and more than pound cake, take a listen to Bobby Darin sing “More.” I love to perform this tune live! I speed it up and give it some additional energy!
Cornbread Pound Cake
Ingredients
- 1¾ cup granulated sugar
- 14 tablespoons butter
- 1 teaspoon vanilla
- 5 large eggs
- 2 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 cup cornmeal
- ¾ cup milk
Instructions
- Preheat oven to 350 degree.
- Beat sugar, butter, vanilla, and eggs just until creamed together.
- In a large bowl, combine dry ingredients.
- Add dry ingredients and milk alternately, stirring just until mixed after each addition.
- Spray 9”x13” pan with cooking spray.
- Pour batter into pan. Smooth out with the back of a spoon.
- Bake for 25-30 minutes or until golden brown.
- Turn oven light on to check doneness. Opening the oven will cause the cornbread to fall.
