Man I love subject lines chock full of alliteration. Can you blame me? It perfectly sums up what this recipe is; a mix of cornbread, cake and an awesome crumble on top.
And as much as I love alliteration, I love cornbread even more. Just don’t tell my good friend almond butter. I’m not sure love even covers my feelings on a good batch of cornbread. Adoration perhaps. Addiction probably. There may or may not have been an occasion where I single-handily devoured an entire basket of jalapeno cornbread in a suite at a NASCAR race a few years ago.
It’s probably because we’ve lived in the south for so long that I developed this fondness for cornbread. Just kidding. It’s a direct result of the countless visits my grandmother took my cousins and I on to good Old Country Buffet when we were little. And if they didn’t have cornbread, I opted for a cinnamon roll to go with my mac n’ cheese and orange drink right before I let my cousins tell me how to spend my $20 at the Toys “R” Us next door, likely in an altered state from the spike in glucose.
Those. Were. The. Days.
I saw this recipe from the How Sweet It Is blog a few weeks ago on Instagram and I just couldn’t get it out of my head. Oh come on, you know you get hangry when you see all those food pictures on Instagram, too. If you ask me, there is no reason why likes or comments shouldn’t come with free samples. Just sayin’.
So as with most things I can’t get out of my head, I finally decided to try it. Don’t hate me ’cause I made it. Hate me because I haven’t figured out how to ship the free samples yet.
Cornbread Cake Crumble
- 1 1/2 C flour
- 1 C cornmeal
- 3/4 C sugar
- 3 tsp baking powder
- 1/4 tsp kosher salt
- 2 eggs
- 1/4 C heavy whipping cream
- 1 C almond milk
- 1 TBL + 1 teaspoon vanilla extract
- 1/2 C unsalted butter, melted
Preheat oven to 350 degrees.
Line a spring-form pan with parchment paper. I typically trace the bottom of my pan with a knife over the parchment (and on a cutting board) so I have a circle for the bottom. Spray with a non-stick cooking spray. Set aside.
In a large bowl, whisk flour, cornmeal, baking powder, salt and sugar together. Add melted butter and stir until just combined.
In a liquid measure blend eggs, milk and vanilla. Add liquid ingredients to dry and stir to blend. Pour batter into pan.
crumb topping
- 1 1/2 C flour
- 1/3 C brown sugar
- 1/3 C sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 C unsalted butter, melted
In a separate bowl, whisk flour, sugars, cinnamon and salt. Add melted butter and mix until crumbly. I realize this seems like an abundance of crumb topping. I hesitated too, but it’s worth it. Trust me.
Top batter with crumb topping. Bake for 40 minutes or until a knife comes out of the center clean.
I ran out of tomatoes so I couldn’t try the candied tomatoes that came with the recipe, but I will tell you that a healthy dose of honey is like heaven on a piece of this, too.
Not too sweet. Not too savory. A combination confusing enough that you will be able to justify this cornbread cake crumble at nearly every meal.
Enjoy!
Simply Social Blog 
I love this!
Errrmehgerrrrd! That corn bread looks so unbelievably good! I’m not one to bake from scratch, ever, but after seeing this picture, I am willing to make an exception.
xx
Deanna | Because I’m Obsessed
Deanna,
Grinding the corn into meal is what takes the longest. Kidding. No grinding involved 🙂
It’s not a tough recipe I promise. The spring-form pan helps. I didn’t have any regular milk so I substituted almond milk and a little cream but the original recipe calls for milk and vanilla bean paste just an FYI. I’ve eaten it nearly ever meal since I made it.