Sweet Cornbread Cake With Buttermilk Ice Cream
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Cook time: 
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Serves: 1 cake and 1.5 qts ice cream
 
Ingredients
  • FOR BUTTERMILK ICE CREAM:
  • 1 8-ounce package of cream cheese, room temperature
  • 1½ cups half and half
  • ¾ cup granulated white sugar
  • ½ cup buttermilk
  • 1½ tsp vanilla bean paste (or vanilla extract)
  • ⅛ tsp salt
  • FOR CORNBREAD CAKE:
  • ½ cup yellow cornmeal
  • 1½ cups all-purpose flour
  • ¾ cup granulated white sugar
  • 1 TBS baking powder (scant)
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup vegetable oil
  • 2 TBS + 2 tsp unsalted butter, melted
  • 1 TBS honey
  • 2 large eggs, beaten
  • 1¼ cups buttermilk
Instructions
  1. FOR BUTTERMILK ICE CREAM:
  2. Add all ingredients into a blender and blend for 45 seconds or until very smooth. Cover and chill for at least 2 hours. I like to make this the night before and leave it to chill overnight.
  3. Pour mixture into freezer bowl of ice cream maker and churn according to manufacturer's instructions.
  4. Transfer ice cream to an airtight container and place in freezer until hardened.
  5. FOR CORNBREAD CAKE:
  6. Preheat oven to 350F and grease a light metal 8x8 square baking pan.
  7. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
  8. Add the oil, melted butter, honey, eggs, and buttermilk. Stir gently to moisten batter.
  9. Transfer the batter to the greased baking pan and bake for 35-40 minutes. Your oven may vary - I recommend starting to check around 30 minutes. Cake will be done when the top begins to brown and show cracks and a toothpick inserted into the center of the pan comes out with only a few moist crumbs attached.
  10. Scoop buttermilk ice cream onto warm cornbread and top with a drizzle of honey.
Recipe by Brownie Bites Blog at http://www.browniebites.net/sweet-cornbread-cake-with-buttermilk-ice-cream/