Sour Cream and Cornbread Cake

Here’s a recipe for Sour Cream and Cornbread Cake — it combines the rustic texture of cornbread with the moist richness of a cake thanks to sour cream. You can serve it as a dessert, brunch item, or even a sweet side.

🍰 Sour Cream & Cornbread Cake

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 cup sour cream

• ½ cup milk (or buttermilk for extra tang)

• 1 tsp vanilla extract

• Optional: ½ cup corn kernels (fresh, frozen, or canned, well drained)

Instructions

1. Preheat & prepare pan
   Preheat your oven to 350 °F (≈ 175 °C).
   Grease and flour a 9‑inch round or square baking pan (or line with parchment).

2. Mix dry ingredients
   In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter & sugar
   In a large bowl, cream the softened butter and sugar until light and fluffy.

4. Add eggs, sour cream & vanilla
   Beat in eggs one at a time. Stir in sour cream and vanilla.

5. Combine wet & dry
   Alternate adding dry ingredients and milk to the wet mixture — begin and end with the dry ingredients. Mix until just combined (don’t overmix).

6. Fold in optional corn
   If you’re using corn kernels, gently fold them in now.

7. Bake
   Pour the batter into the prepared pan, smoothing the top.
   Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool & serve
   Let the cake rest in the pan for about 10 minutes, then turn out onto a wire rack to cool.
   Once cool, slice and serve. You can serve it plain, or with whipped cream, honey, or fresh fruit.