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Layered Cornbread Cake with Honey Butter Delight

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- 2 cups cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 2 cups buttermilk - 1/2 cup granulated sugar - 2 large eggs - 1/2 cup unsalted butter, melted - 1 cup corn kernels - 1 teaspoon vanilla extract - 1/2 cup honey - 1/2 cup unsalted butter (for honey butter) Gather these ingredients before you start. The cornmeal gives the cake its base. The flour adds structure. Baking powder helps it rise. Buttermilk adds moisture and a slight tang. Sugar sweetens it up, while eggs bind everything together. The melted butter keeps the cake rich. Corn kernels bring a burst of sweetness. Vanilla extract adds a lovely aroma. Honey, my secret ingredient, gives that perfect glaze. For the honey butter, soften the additional butter to mix well with the honey. This recipe is simple, yet packed with flavor. You can find the full recipe for more details. Enjoy creating this delicious treat! 1. Preheat the oven and prepare cake pans: Start by setting your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans. This step helps the cakes come out easily. 2. Mix together the dry ingredients: In a big bowl, combine 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Use a whisk to mix them well. 3. Prepare the wet ingredients: In another bowl, whisk together 2 cups of buttermilk, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of melted unsalted butter, 1 cup of corn kernels, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth. 4. Combine the wet and dry mixtures: Slowly add the wet mixture to the dry ingredients. Stir gently with a spatula until just mixed. It’s okay if there are a few lumps; don’t overmix. 5. Divide batter and bake: Pour the batter evenly into the two prepared cake pans. Smooth the tops if needed. Place them in the oven and bake for 25-30 minutes. They are done when a toothpick comes out clean. 6. Cool and slice the cakes: After baking, let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. 7. Prepare and layer with honey butter: In a small bowl, mix 1/2 cup of softened butter with 1/2 cup of honey until smooth. Once the cakes are cool, use a serrated knife to slice each cake in half, creating four layers total. Place the first layer on a plate, spread honey butter on top, and repeat with the other layers. Finish by covering the top and sides with any leftover honey butter. Enjoy your delicious creation with a drizzle of honey or extra corn kernels for a pretty look! For more details, check out the Full Recipe. How to check for doneness To check if your cornbread cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Keep an eye on the time, but trust your toothpick! Avoiding overmixing Overmixing can lead to a dense cake. Mix the wet and dry ingredients until they just come together. A few lumps are okay. This keeps your cake light and fluffy. Remember, gentle mixing is key! Creative garnishing ideas For a stunning look, garnish your cake with fresh corn kernels. You can also drizzle extra honey on top. Use colorful fruits like berries for a pop of color. These little touches make your cake stand out. Serving suggestions Serve slices of the cake warm or at room temperature. Offer extra honey butter on the side for guests. You can also pair it with a scoop of vanilla ice cream. This adds a nice creaminess to each bite! Issues with texture If your cake is too dry, it could be baked too long. Check it early next time. Also, using old baking powder can lead to a flat cake. Always check your ingredients for freshness. Problems with layering When slicing the cake, use a serrated knife. This helps create clean layers. If the layers crumble, they may be too dry. Keep an eye on your baking time to avoid this problem. If you follow these tips, your layered cornbread cake will shine! Enjoy the full recipe for more details. {{image_4}} You can make your layered cornbread cake even more exciting. Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth to the cake. Just a pinch can change the whole flavor. You might also consider adding fruit. Blueberries or cranberries work great in this recipe. They add a burst of sweetness and color. Mix them right into the batter before baking for a fruity twist. If you need gluten-free options, you can swap the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. This will keep the texture light and fluffy. For a dairy-free version, replace buttermilk with almond milk or oat milk. You can also use a dairy-free butter for the honey butter. These swaps let everyone enjoy this delightful cake. Serving this cake can be fun and creative. You can add a scoop of ice cream or whipped cream on the side. This makes each bite rich and creamy. Another idea is to use the cake as a base for a dessert trifle. Layer pieces of cake with fruit and whipped cream in a glass. This creates a beautiful and tasty treat. For the full recipe, check out the details above. To keep your layered cornbread cake fresh, store it properly. For short-term storage, wrap the cake in plastic wrap. Place it in an airtight container. This keeps the cake moist for up to three days. For long-term storage, consider freezing it. You can freeze the cake layers separately or the whole cake once frosted. Just ensure they are well-wrapped to avoid freezer burn. To freeze the layers, let the cakes cool completely. Wrap each layer in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, thaw the layers in the fridge overnight. For reheating, set your oven to 350°F (175°C). Warm them for about 10-15 minutes until heated through. The shelf life of your layered cornbread cake depends on storage. If stored correctly, it can last up to three days at room temperature. In the fridge, it can stay fresh for about a week. Watch for signs of spoilage, like a dry texture or off-smell. If you see mold, discard the cake immediately. Keeping an eye on these factors ensures you enjoy every bite of this delicious treat! To boost the flavor of your cornbread cake, try adding spices like cinnamon or nutmeg. These spices add warmth and depth. You can also mix in fresh herbs, like chives or thyme, for a savory twist. Another idea is to use different types of corn, like sweet corn or roasted corn. This gives a unique texture and taste. Don't forget to adjust your sugar amount if you add extra ingredients. Tasting your batter before baking is a great way to check the flavor. Yes, you can definitely make this recipe ahead of time! Bake the cakes and store them in the fridge for up to two days. Just make sure they cool completely first. You can also prepare the honey butter in advance. Store it in an airtight container in the fridge. When you're ready to serve, layer the cakes and add the honey butter. This makes it easy for parties or gatherings. Serve your layered cornbread cake with a side of chili for a hearty meal. It pairs well with a fresh salad too. For drinks, try iced tea or lemonade to balance the sweetness. You can also add a scoop of vanilla ice cream on the side for a fun dessert. This cake shines with a drizzle of honey on top for extra flair. Enjoying it warm or at room temperature works best! This article covered the basics of making a cornbread cake. We discussed the key ingredients, from cornmeal to honey. You learned the step-by-step baking process and tips for success. I shared variations for flavor and dietary needs, as well as storage tips. Remember, enjoying this cake is about being creative. Make it your own! Have fun experimenting with flavors and presentations. The possibilities are endless. Happy baking!
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Are you ready to bake something truly delightful? This Layered Cornbread Cake with Honey Butter is a treat you won’t want to miss. Imagine soft, sweet layers paired with creamy honey butter. Great for family gatherings or a cozy night in, this cake is easy to make and even easier to love. Let’s dive into the simple ingredients and steps, so you can create a showstopper right in your kitchen!

Ingredients

Main Ingredients

– 2 cups cornmeal

– 1 cup all-purpose flour

– 1 tablespoon baking powder

Liquid Ingredients

– 2 cups buttermilk

– 1/2 cup granulated sugar

– 2 large eggs

Additional Ingredients

– 1/2 cup unsalted butter, melted

– 1 cup corn kernels

– 1 teaspoon vanilla extract

– 1/2 cup honey

– 1/2 cup unsalted butter (for honey butter)

Gather these ingredients before you start. The cornmeal gives the cake its base. The flour adds structure. Baking powder helps it rise. Buttermilk adds moisture and a slight tang. Sugar sweetens it up, while eggs bind everything together.

The melted butter keeps the cake rich. Corn kernels bring a burst of sweetness. Vanilla extract adds a lovely aroma. Honey, my secret ingredient, gives that perfect glaze. For the honey butter, soften the additional butter to mix well with the honey.

This recipe is simple, yet packed with flavor. You can find the full recipe for more details. Enjoy creating this delicious treat!

Step-by-Step Instructions

Preparation Steps

1. Preheat the oven and prepare cake pans: Start by setting your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans. This step helps the cakes come out easily.

2. Mix together the dry ingredients: In a big bowl, combine 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Use a whisk to mix them well.

3. Prepare the wet ingredients: In another bowl, whisk together 2 cups of buttermilk, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of melted unsalted butter, 1 cup of corn kernels, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth.

Baking Process

4. Combine the wet and dry mixtures: Slowly add the wet mixture to the dry ingredients. Stir gently with a spatula until just mixed. It’s okay if there are a few lumps; don’t overmix.

5. Divide batter and bake: Pour the batter evenly into the two prepared cake pans. Smooth the tops if needed. Place them in the oven and bake for 25-30 minutes. They are done when a toothpick comes out clean.

Finishing Touches

6. Cool and slice the cakes: After baking, let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.

7. Prepare and layer with honey butter: In a small bowl, mix 1/2 cup of softened butter with 1/2 cup of honey until smooth. Once the cakes are cool, use a serrated knife to slice each cake in half, creating four layers total. Place the first layer on a plate, spread honey butter on top, and repeat with the other layers. Finish by covering the top and sides with any leftover honey butter.

Enjoy your delicious creation with a drizzle of honey or extra corn kernels for a pretty look! For more details, check out the Full Recipe.

Tips & Tricks

Baking Tips

How to check for doneness

To check if your cornbread cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Keep an eye on the time, but trust your toothpick!

Avoiding overmixing

Overmixing can lead to a dense cake. Mix the wet and dry ingredients until they just come together. A few lumps are okay. This keeps your cake light and fluffy. Remember, gentle mixing is key!

Presentation Tips

Creative garnishing ideas

For a stunning look, garnish your cake with fresh corn kernels. You can also drizzle extra honey on top. Use colorful fruits like berries for a pop of color. These little touches make your cake stand out.

Serving suggestions

Serve slices of the cake warm or at room temperature. Offer extra honey butter on the side for guests. You can also pair it with a scoop of vanilla ice cream. This adds a nice creaminess to each bite!

Common Mistakes

Issues with texture

If your cake is too dry, it could be baked too long. Check it early next time. Also, using old baking powder can lead to a flat cake. Always check your ingredients for freshness.

Problems with layering

When slicing the cake, use a serrated knife. This helps create clean layers. If the layers crumble, they may be too dry. Keep an eye on your baking time to avoid this problem. If you follow these tips, your layered cornbread cake will shine! Enjoy the full recipe for more details.

Variations

Flavor Variations

You can make your layered cornbread cake even more exciting. Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth to the cake. Just a pinch can change the whole flavor. You might also consider adding fruit. Blueberries or cranberries work great in this recipe. They add a burst of sweetness and color. Mix them right into the batter before baking for a fruity twist.

Dietary Variations

If you need gluten-free options, you can swap the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. This will keep the texture light and fluffy. For a dairy-free version, replace buttermilk with almond milk or oat milk. You can also use a dairy-free butter for the honey butter. These swaps let everyone enjoy this delightful cake.

Serving Variations

Serving this cake can be fun and creative. You can add a scoop of ice cream or whipped cream on the side. This makes each bite rich and creamy. Another idea is to use the cake as a base for a dessert trifle. Layer pieces of cake with fruit and whipped cream in a glass. This creates a beautiful and tasty treat. For the full recipe, check out the details above.

Storage Info

Storing the Cake

To keep your layered cornbread cake fresh, store it properly. For short-term storage, wrap the cake in plastic wrap. Place it in an airtight container. This keeps the cake moist for up to three days. For long-term storage, consider freezing it. You can freeze the cake layers separately or the whole cake once frosted. Just ensure they are well-wrapped to avoid freezer burn.

Freezing Instructions

To freeze the layers, let the cakes cool completely. Wrap each layer in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to enjoy, thaw the layers in the fridge overnight. For reheating, set your oven to 350°F (175°C). Warm them for about 10-15 minutes until heated through.

Shelf Life

The shelf life of your layered cornbread cake depends on storage. If stored correctly, it can last up to three days at room temperature. In the fridge, it can stay fresh for about a week. Watch for signs of spoilage, like a dry texture or off-smell. If you see mold, discard the cake immediately. Keeping an eye on these factors ensures you enjoy every bite of this delicious treat!

FAQs

How can I enhance the flavor of my cornbread cake?

To boost the flavor of your cornbread cake, try adding spices like cinnamon or nutmeg. These spices add warmth and depth. You can also mix in fresh herbs, like chives or thyme, for a savory twist. Another idea is to use different types of corn, like sweet corn or roasted corn. This gives a unique texture and taste. Don’t forget to adjust your sugar amount if you add extra ingredients. Tasting your batter before baking is a great way to check the flavor.

Can this recipe be made ahead of time?

Yes, you can definitely make this recipe ahead of time! Bake the cakes and store them in the fridge for up to two days. Just make sure they cool completely first. You can also prepare the honey butter in advance. Store it in an airtight container in the fridge. When you’re ready to serve, layer the cakes and add the honey butter. This makes it easy for parties or gatherings.

What’s the best way to serve Layered Cornbread Cake?

Serve your layered cornbread cake with a side of chili for a hearty meal. It pairs well with a fresh salad too. For drinks, try iced tea or lemonade to balance the sweetness. You can also add a scoop of vanilla ice cream on the side for a fun dessert. This cake shines with a drizzle of honey on top for extra flair. Enjoying it warm or at room temperature works best!

This article covered the basics of making a cornbread cake. We discussed the key ingredients, from cornmeal to honey. You learned the step-by-step baking process and tips for success. I shared variations for flavor and dietary needs, as well as storage tips.

Remember, enjoying this cake is about being creative. Make it your own! Have fun experimenting with flavors and presentations. The possibilities are endless. Happy baking!

- 2 cups cornmeal - 1 cup all-purpose flour - 1 tablespoon baking powder - 2 cups buttermilk - 1/2 cup granulated sugar - 2 large eggs - 1/2 cup unsalted butter, melted - 1 cup corn kernels - 1 teaspoon vanilla extract - 1/2 cup honey - 1/2 cup unsalted butter (for honey butter) Gather these ingredients before you start. The cornmeal gives the cake its base. The flour adds structure. Baking powder helps it rise. Buttermilk adds moisture and a slight tang. Sugar sweetens it up, while eggs bind everything together. The melted butter keeps the cake rich. Corn kernels bring a burst of sweetness. Vanilla extract adds a lovely aroma. Honey, my secret ingredient, gives that perfect glaze. For the honey butter, soften the additional butter to mix well with the honey. This recipe is simple, yet packed with flavor. You can find the full recipe for more details. Enjoy creating this delicious treat! 1. Preheat the oven and prepare cake pans: Start by setting your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans. This step helps the cakes come out easily. 2. Mix together the dry ingredients: In a big bowl, combine 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Use a whisk to mix them well. 3. Prepare the wet ingredients: In another bowl, whisk together 2 cups of buttermilk, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of melted unsalted butter, 1 cup of corn kernels, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth. 4. Combine the wet and dry mixtures: Slowly add the wet mixture to the dry ingredients. Stir gently with a spatula until just mixed. It’s okay if there are a few lumps; don’t overmix. 5. Divide batter and bake: Pour the batter evenly into the two prepared cake pans. Smooth the tops if needed. Place them in the oven and bake for 25-30 minutes. They are done when a toothpick comes out clean. 6. Cool and slice the cakes: After baking, let the cakes cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. 7. Prepare and layer with honey butter: In a small bowl, mix 1/2 cup of softened butter with 1/2 cup of honey until smooth. Once the cakes are cool, use a serrated knife to slice each cake in half, creating four layers total. Place the first layer on a plate, spread honey butter on top, and repeat with the other layers. Finish by covering the top and sides with any leftover honey butter. Enjoy your delicious creation with a drizzle of honey or extra corn kernels for a pretty look! For more details, check out the Full Recipe. How to check for doneness To check if your cornbread cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. If it has batter on it, bake for a few more minutes. Keep an eye on the time, but trust your toothpick! Avoiding overmixing Overmixing can lead to a dense cake. Mix the wet and dry ingredients until they just come together. A few lumps are okay. This keeps your cake light and fluffy. Remember, gentle mixing is key! Creative garnishing ideas For a stunning look, garnish your cake with fresh corn kernels. You can also drizzle extra honey on top. Use colorful fruits like berries for a pop of color. These little touches make your cake stand out. Serving suggestions Serve slices of the cake warm or at room temperature. Offer extra honey butter on the side for guests. You can also pair it with a scoop of vanilla ice cream. This adds a nice creaminess to each bite! Issues with texture If your cake is too dry, it could be baked too long. Check it early next time. Also, using old baking powder can lead to a flat cake. Always check your ingredients for freshness. Problems with layering When slicing the cake, use a serrated knife. This helps create clean layers. If the layers crumble, they may be too dry. Keep an eye on your baking time to avoid this problem. If you follow these tips, your layered cornbread cake will shine! Enjoy the full recipe for more details. {{image_4}} You can make your layered cornbread cake even more exciting. Try adding spices like cinnamon or nutmeg. These spices bring warmth and depth to the cake. Just a pinch can change the whole flavor. You might also consider adding fruit. Blueberries or cranberries work great in this recipe. They add a burst of sweetness and color. Mix them right into the batter before baking for a fruity twist. If you need gluten-free options, you can swap the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. This will keep the texture light and fluffy. For a dairy-free version, replace buttermilk with almond milk or oat milk. You can also use a dairy-free butter for the honey butter. These swaps let everyone enjoy this delightful cake. Serving this cake can be fun and creative. You can add a scoop of ice cream or whipped cream on the side. This makes each bite rich and creamy. Another idea is to use the cake as a base for a dessert trifle. Layer pieces of cake with fruit and whipped cream in a glass. This creates a beautiful and tasty treat. For the full recipe, check out the details above. To keep your layered cornbread cake fresh, store it properly. For short-term storage, wrap the cake in plastic wrap. Place it in an airtight container. This keeps the cake moist for up to three days. For long-term storage, consider freezing it. You can freeze the cake layers separately or the whole cake once frosted. Just ensure they are well-wrapped to avoid freezer burn. To freeze the layers, let the cakes cool completely. Wrap each layer in plastic wrap tightly. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, thaw the layers in the fridge overnight. For reheating, set your oven to 350°F (175°C). Warm them for about 10-15 minutes until heated through. The shelf life of your layered cornbread cake depends on storage. If stored correctly, it can last up to three days at room temperature. In the fridge, it can stay fresh for about a week. Watch for signs of spoilage, like a dry texture or off-smell. If you see mold, discard the cake immediately. Keeping an eye on these factors ensures you enjoy every bite of this delicious treat! To boost the flavor of your cornbread cake, try adding spices like cinnamon or nutmeg. These spices add warmth and depth. You can also mix in fresh herbs, like chives or thyme, for a savory twist. Another idea is to use different types of corn, like sweet corn or roasted corn. This gives a unique texture and taste. Don't forget to adjust your sugar amount if you add extra ingredients. Tasting your batter before baking is a great way to check the flavor. Yes, you can definitely make this recipe ahead of time! Bake the cakes and store them in the fridge for up to two days. Just make sure they cool completely first. You can also prepare the honey butter in advance. Store it in an airtight container in the fridge. When you're ready to serve, layer the cakes and add the honey butter. This makes it easy for parties or gatherings. Serve your layered cornbread cake with a side of chili for a hearty meal. It pairs well with a fresh salad too. For drinks, try iced tea or lemonade to balance the sweetness. You can also add a scoop of vanilla ice cream on the side for a fun dessert. This cake shines with a drizzle of honey on top for extra flair. Enjoying it warm or at room temperature works best! This article covered the basics of making a cornbread cake. We discussed the key ingredients, from cornmeal to honey. You learned the step-by-step baking process and tips for success. I shared variations for flavor and dietary needs, as well as storage tips. Remember, enjoying this cake is about being creative. Make it your own! Have fun experimenting with flavors and presentations. The possibilities are endless. Happy baking!

Layered Cornbread Cake with Honey Butter

Indulge in the sweet and savory goodness of this Layered Cornbread Cake with Honey Butter! Perfect for gatherings, this cake blends moist cornbread layers with rich, fluffy honey butter for a treat everyone will love. With easy-to-follow steps and simple ingredients like cornmeal and buttermilk, you can create a stunning dessert that impresses. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 cups cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk

1/2 cup granulated sugar

2 large eggs

1/2 cup unsalted butter, melted

1 cup corn kernels (fresh or frozen)

1 teaspoon vanilla extract

1/2 cup honey

1/2 cup unsalted butter, softened (for honey butter)

Instructions
 

Preheat the oven: Set your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans to prevent sticking.

    Mix dry ingredients: In a large mixing bowl, combine 2 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Whisk together until well combined.

      Prepare wet ingredients: In a separate bowl, whisk together 2 cups of buttermilk, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of melted unsalted butter, 1 cup of corn kernels, and 1 teaspoon of vanilla extract. Mix until the mixture is smooth and homogenous.

        Combine mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Take care not to overmix; a few lumps are perfectly fine.

          Divide the batter: Pour the batter equally into the two prepared cake pans, smoothing the tops with a spatula if necessary.

            Bake: Place the pans in the preheated oven and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean.

              Cool the cakes: Once baked, let the cakes cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

                Prepare the honey butter: In a small bowl, combine the softened butter with 1/2 cup of honey. Mix thoroughly until smooth and fluffy. Adjust the sweetness by adding more honey if desired.

                  Slice the cakes: After the cakes have cooled completely, use a serrated knife to carefully slice each cake horizontally in half, creating four layers total.

                    Layer the cake: Place one layer of cornbread on a serving plate. Spread a generous layer of honey butter on top. Continue stacking the remaining layers and spreading honey butter between each layer.

                      Finish the cake: Once all layers are stacked, use any remaining honey butter to cover the top layer and the sides of the cake for an elegant finish.

                        Garnish: For an attractive presentation, consider garnishing with extra corn kernels or a light drizzle of honey on top of the cake.

                          Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10

                            Presentation Tips: When slicing the cake, make sure to reveal the beautiful layers inside. Serve with additional honey butter on the side for guests to enjoy. For an added touch, dust the plate with a pinch of cornmeal for visual appeal. Enjoy the delightful flavors of this layered cornbread cake!

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