Sweet Polenta Cake

    55 minutes

    This is a great sweet polenta cake which is even better the next day eaten with butter and honey. Enjoy!

    382 people made this

    Serves: 20 

    • 1 cup (140g) polenta
    • 3 cups (375g) plain flour
    • 1 1/3 cups (260g) white sugar
    • 2 tablespoons baking powder
    • 1 teaspoon salt
    • 2/3 cup (160ml) vegetable oil
    • 75g melted butter
    • 2 tablespoons honey
    • 4 eggs, beaten
    • 2 1/2 cups (600ml) whole milk

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C and grease a 20x30cm baking dish.
    2. Stir together the polenta, flour, sugar, baking powder and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs and milk then stir just to moisten.
    3. Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cake starts to brown and show cracks.

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    Reviews in English (567)


    Very nice. No vegetable oil because I used most of it to fry chicken, so I used all butter. I also used buttermilk. Even when I cut the recipe in half, it baked up beautifully. Thirty minutes and wa-la, perfect. No issues with sinking bread when you thought it was done. And the flavor is very fluffy and sweet. My kids and husband especially liked this. I served it with whipped butter and extra honey. Thank you for sharing your recipe. NOTE: I served this with Tanya's Louisiana Southern Fried Chicken and Broccoli Salad. It was a nice comforting dinner. EDITED: I've made this three times now, in 24 hours. My family has dubbed this the best cornbread they've ever had.  -  04 Feb 2010  (Review from Allrecipes USA and Canada)


    This cornbread is one of the best on the site! It rivals "Grandmother's Buttermilk Cornbread" 'til now I thought that was my favorite. I cut the recipe in half and used one up of cornmeal and one cup of flour. It was perfectly done in 38 minutes - moist and delicous. I think the only thing that could possibly make this better would be to replace the whole milk with buttermilk.  -  25 Feb 2010  (Review from Allrecipes USA and Canada)


    This is exactly what I was looking for. Instead of putting all the flour asked for, I used only a cup and a half and for the rest I used masa (or corn flour) to give a more cornlike taste.  -  25 May 2009  (Review from Allrecipes USA and Canada)