Recipe for Corn Bread Cake: Perfect Food to Bridge Summer and Fall

Recipe for Corn Bread Cake: Perfect Food to Bridge Summer and Fall

Believe it or not, it’s August already! I love cornbread in late summer, early fall. Usually I serve it as a side to chili or a hearty stew. Sometimes I throw in some jalapenos in the cornbread batter, bake it, and serve it with honey butter and a simple salad.

Many of our Great Harvest bakeries make a cornbread mix from corn bread cake photoscratch that customers can take home and whip up themselves rather effortlessly. Recently I came across a recipe for cornmeal cake with blackberries. Soon after I found some amazing fresh peaches and blueberries at our local farmer’s market. This inspired me to add some seasonal fruit to the Great Harvest cornbread mix. I discovered this makes a great unexpected dessert!

Here’s what you’ll need:

1 Great Harvest Made from Scratch Cornbread Mix (check with your local bakery for availability)

1 cup canola oil

2 cups of milk

2 large eggs

3 ½ cups of fresh blueberries OR fresh peaches (may also use canned, sliced peaches- just drain the syrup before adding)

9” x 13” cake pan OR a 14” cast iron skillet


Large mixing bowl

Pan spray

Directions: Preheat your oven to 375 degreecornbread photos. In a large bowl, stir together the cornbread mix, canola oil, milk, and eggs. Gently fold in your fruit and then pour batter into your greased cake pan or cast iron skillet. *Bake approximately 35-45 minutes until a knife inserted in the center comes out clean and the cornbread looks golden brown. Serve as is or top with whipping cream, additional fruit, and/or a dash of cinnamon.

*Bake times will vary due to altitude and oven.

What do you think? If you try this recipe, we'd love to hear from you.