Here’s a recipe for Sour Cream and Cornbread Cake (a hybrid between cornbread and cake) plus tips & variations. You can adjust sweetness, texture, etc.
🍰 Sour Cream & Cornbread Cake
Ingredients
(Serves ~8)
Dry ingredients
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1 cup cornmeal
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1 cup all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¼ cup sugar (adjust more or less)
Wet ingredients
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1 cup sour cream
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½ cup milk (or buttermilk for extra tang)
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½ cup (1 stick) unsalted butter, softened or melted
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2 large eggs
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1 tsp vanilla extract
(Optional)
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½ cup corn kernels (fresh, frozen, or canned, drained) for added texture
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Spices: a pinch of cinnamon or nutmeg
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A crumb or streusel topping
Instructions
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Preheat & prepare pan
Preheat oven to 350 °F (≈ 175 °C). Grease and flour a 9‑inch round or square baking pan (or use nonstick spray). -
Mix dry ingredients
In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside. -
Mix wet ingredients
In another bowl, cream (or stir) sour cream, milk, butter, eggs, and vanilla until smooth. -
Combine wet & dry
Add the dry mixture to the wet ingredients, folding until just combined. Don’t overmix. -
Fold in extras
If using corn kernels or spices, gently fold them in now. -
Bake
Pour batter into prepared pan and smooth the top. Bake in the preheated oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs). -
Cool & serve
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool further. Slice and serve. It’s good warm or at room temperature.
💡 Tips & Variations
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Buttermilk vs. milk: Using buttermilk can increase tang and tenderness.
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Texture: More corn kernels gives a rustic, bumpy texture.
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Sweetness: Increase sugar if you want it more like a dessert; reduce for side‑dish style.
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Toppings: Try a streusel or crumb topping for added sweetness/crunch.
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Serving ideas: Serve with whipped cream, honey, fresh berries, or as a side with chili or stew.
