*I don’t include weight measurements for the flour or cornmeal, as they will differ slightly depending on grind of cornmeal and which flour you use. If using a scale, feel free to use the weight listed on your package. Otherwise, for accuracy and best results, be sure to scoop the ingredients into the measuring cup (rather than using the cup as a scoop, which compresses the flour) and level with the straight edge of a knife.
**If using coconut oil, it is helpful to bring any cold ingredients to room temperature before mixing. This will prevent the coconut oil from solidifying upon contact. If that should happen, very gently warm the ingredients in the microwave until warm enough to soften the oil without cooking the mixture.
This cornbread cake is delicious as is or with a pat of butter and/or drizzle of honey or maple syrup over top.
Leftover cornbread dries out quickly. To “refresh” it as my grandmother would say, wrap a leftover piece or cornbread in a damp paper towel (I run the paper towel under the faucet and then squeeze thoroughly) and then gently heat in the microwave, about 20-30 seconds. As the cornbread heats, it draws in moisture from the damp paper towel and becomes as good as new. Makes a great breakfast!
Also, it’s best to not store leftover food in a cast iron skillet, as it can discolor and affect the seasoning of the pan. Allow any leftover cornbread to completely cool and then transfer to an airtight container or plate wrapped well with plastic wrap and refrigerate. The cornbread will dry out, by the refresh tip mentioned above will make it as good as new for up to about 5 days.