Sour Cream and Cornbread Cake
Introduction
This Sour Cream and Cornbread Cake is the perfect twist on traditional cornbread — rich, tender, and lightly sweet with a delightful crumb. The sour cream adds moisture and a subtle tang, making this cake melt in your mouth. It’s perfect for brunch, potlucks, or as a comforting dessert served warm with honey butter or a drizzle of maple syrup.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (150 g) yellow cornmeal
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper. - Combine Dry Ingredients:
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk eggs, sour cream, milk, melted butter, and vanilla until smooth. - Combine:
Pour the wet ingredients into the dry mixture and stir until just combined — don’t overmix. - Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the cake cool slightly before slicing. Serve warm or at room temperature with honey butter, maple syrup, or whipped cream.
Storage Method
- Room Temperature: Store covered for up to 2 days.
- Refrigerate: Keeps well in the fridge for up to 5 days — reheat slightly before serving.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw and warm before serving.