.png){kind=small}
Cake Made with Sour Cream and Cornbread – Moist, Rustic & Comforting
There is something deeply comforting about cornbread. Its golden color, tender crumb, and slightly sweet flavor make it a classic in many kitchens. Now imagine taking that rustic favorite and turning it into a soft, moist cake by adding one magical ingredient: sour cream. This Cake Made with Sour Cream and Cornbread combines the best of both worlds – the hearty texture of cornbread and the rich, creamy softness of a classic cake.
Why You’ll Love This Cornbread Sour Cream Cake
This cake is perfect when you want something simple but special. It’s not overly sweet, which makes it great for breakfast, brunch, or dessert. The cornmeal gives it character and a gentle crunch, while the sour cream keeps it soft and rich.
Ingredients (With Exact Measurements)
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 cup (240 g) sour cream
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan or square baking dish.
- In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each.
- Stir in the sour cream and vanilla extract. The mixture should look smooth and creamy.
- Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Mix gently just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Ideas
This cake is delicious on its own, but you can dress it up easily. Serve it with honey, whipped cream, fresh berries, or a drizzle of maple syrup. It also pairs beautifully with coffee or tea.
Tips for Best Results
Use full-fat sour cream for the richest texture. Don’t overmix the batter, and make sure your oven is fully preheated before baking.
Final Thoughts
This Cake Made with Sour Cream and Cornbread is simple, comforting, and unforgettable. It brings together tradition and softness in one beautiful slice. Whether you serve it for breakfast, dessert, or a cozy afternoon snack, it’s guaranteed to become a favorite in your kitchen.