Honey Cornbread Snacking Cake Recipe | PBS Food

Honey Cornbread Snacking Cake

Honey Cornbread Snacking Cake recipe

This Honey Cornbread Snacking Cake is meant to complement a leisurely Summer vibe. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)



  • 2 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3/4 cups white granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons salt 
  • 1/4 cup Greek yogurt
  • 2/3 cup buttermilk, shaken 
  • 2 large eggs
  • 1/2 cup melted butter, cooled slightly, plus 1 additional tablespoon for pan
  • 3 tablespoons honey
  • 1/3 cup fresh blueberries  
  • 1 tablespoon powdered sugar, for garnish


  1. Preheat the oven to 350 degrees F. Grease (with butter) and flour an 8-inch cake pan and line the bottom with parchment. 
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk together the yogurt, buttermilk, eggs, melted butter and honey. Pour the wet ingredients into the dry and mix until just combined. 
  3. Add the batter to the cake pan and push the fresh blueberries into the top of the cake. Bake for 15 to 20 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan. Run a butter knife along the side and invert the cake onto a plate. Dust with powdered sugar.
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