Cake made with sour cream and cornbread

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 8–10 slices
Difficulty: Easy
Cuisine: American Southern-Inspired
Meal Type: Brunch / Dessert / Snack

Introduction

If you’ve ever been torn between making cornbread and baking a moist cake, this recipe is for you. Our Sour Cream Cornbread Cake blends the hearty texture of Southern-style cornbread with the tender richness of sour cream cake. The result is a fluffy, slightly sweet, golden cake with just the right amount of corn flavor and a moist, almost melt-in-your-mouth crumb.

Unlike traditional cornbread, which can be crumbly and dry, the sour cream in this recipe helps keep the cake soft and rich. Serve it warm with a drizzle of honey, a pat of butter, or even whipped cream and berries for a twist.

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Ingredients

 Dry Ingredients:

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• ¾ cup granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

 Wet Ingredients:

• 2 large eggs

• 1 cup sour cream (full fat preferred)

• ½ cup milk (whole or 2%)

• ½ cup unsalted butter, melted and slightly cooled

• 1 tsp vanilla extract

 Optional Toppings:

• Honey or maple syrup

• Powdered sugar

• Whipped cream

• Fresh berries

Special Equipment

• 9-inch round cake pan or 8×8-inch square pan

• Mixing bowls (large and medium)

• Whisk and rubber spatula

• Cooling rack

Preparation Steps

 Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch cake pan or line it with parchment paper for easy removal.

 Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together:

• Cornmeal

• All-purpose flour

• Granulated sugar

• Baking powder

• Baking soda

• Salt

This dry mixture provides the structure and classic cornbread flavor while balancing sweetness and rise.

 Step 3: Combine Wet Ingredients

In a separate large bowl, whisk together:

• Eggs

• Sour cream

• Milk

• Melted butter

• Vanilla extract

Mix until smooth and fully combined. The sour cream adds richness and moisture to the cake without making it too dense.

 Step 4: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk. Mix just until no dry streaks remain—do not overmix.

Tip: Overmixing can make the cake tough. Stir just until the ingredients come together.

 Step 5: Bake

Pour the batter into your prepared cake pan and smooth the top with a spatula.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

 Step 6: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely (if serving later), or serve warm.

Optional: Drizzle warm honey or maple syrup over the top just before serving for an extra boost of flavor.

Serving Suggestions

• As Dessert: Serve with whipped cream, berries, or a lemon glaze.

• For Brunch: Pair with fried eggs, sausage, and fresh fruit.

• As a Side Dish: Serve with chili, stews, or BBQ.

Flavor Variations

Nutrition Information (Per Slice, based on 10 slices)

Note: Values are approximate and may vary based on ingredients used.