Chocolate Cornbread with Buttermilk Frosting

INGREDIENTS

For the Cornbread Cake:
1 cup cake flour
½ cup fine-ground cornmeal 
½ cup unsweetened natural or dutch-process cocoa powder 
1 ¼ teaspoons baking soda
¼ teaspoon kosher salt
1 ¼ cups granulated sugar
1 ¼ cup buttermilk
⅔ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

For the Buttermilk Frosting: 
1 cup unsalted butter, softened to room temperature
3 ½ cups confectioners’ sugar, sifted
½ cup unsweetened natural or dutch-process cocoa powder
3 tablespoons buttermilk
¼ teaspoon kosher salt
2 teaspoons pure vanilla extract

DIRECTIONS

Preheat the oven to 350°F

Grease a 9x13 cake pan with butter or nonstick spray, line with parchment paper so that there is a 1 inch overhang, lightly grease the parchment and sprinkle the bottom with a little flour. In a large bowl, whisk together the flour, cornmeal, cocoa powder, baking soda, salt, and sugar; set aside. 

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla until thoroughly combined and emulsified. Pour the buttermilk mixture into the flour-cornmeal mixture and use a rubber spatula to stir until the mixture just comes together. 

Pour the batter into the prepared pan and use an offset to spread it evenly around the pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Transfer the cake pan to a wire rack to cool for about 15 minutes, then remove the cake from pan to cool completely before frosting. 

Making The Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, 1-2 minutes. Whisk together the confectioner’s sugar, cocoa powder and salt. Slowly add the sugar-cocoa to the butter and beat on low speed until just coming together. Add the buttermilk and vanilla, increase speed to medium-high and beat until smooth. Add more confectioners’ sugar or milk to reach a consistency that’s spreadable.