This Sour Cream Cornbread Cake offers a unique and delightful take on traditional cornbread, combining the moistness of sour cream with the comforting texture of cornbread. Whether served as a dessert, side dish with chili, or alongside barbecue, this cake is sure to impress with its tender crumb, subtle sweetness, and versatility. Plus, it’s easy to make with pantry staples and optional add-ins to customize the flavor!
Why You’ll Love This Recipe
The sour cream adds richness and moisture to the cake, making it incredibly soft and flavorful. You can enjoy it with or without add-ins like corn for texture or cheese for a savory twist. It’s a perfect addition to any meal or can be served on its own as a comforting dessert. Drizzle with honey or maple syrup for an extra touch of sweetness, or enjoy it plain for a classic cornbread experience with a modern twist.
Ingredients for Sour Cream Cornbread Cake
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1 cup fresh or frozen corn (for added texture)
- 1/2 cup shredded cheese (such as cheddar) for a savory twist
- 1/2 teaspoon ground cinnamon for a hint of warmth
- Honey or maple syrup for drizzling
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the sour cream, milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cake dense.
- If you’re adding corn, cheese, or cinnamon, fold them in gently at this stage.
Step 5: Bake the Cake
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 6: Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Cut into squares and serve warm or at room temperature. For added sweetness, drizzle with honey or maple syrup if desired.
Serving Suggestions
- Serve as a side dish: Pair with chili, BBQ, or any hearty meal for a perfect combination.
- As a dessert: Enjoy it as a sweet treat after a meal, especially with a drizzle of honey or syrup.
- For breakfast: This cake is also a great addition to your breakfast table, served with a hot cup of coffee or tea.
Helpful Tips
- Avoid overmixing the batter, as it can result in a dense cake. Stir gently until the ingredients are just combined.
- If using frozen corn, make sure it’s thawed and drained to prevent excess moisture.
- For a savory version, add cheddar cheese for a cheesy, slightly salty flavor that complements the sweet cornbread.
Time to Make
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Conclusion
This Sour Cream Cornbread Cake is a moist, fluffy, and flavorful twist on traditional cornbread that’s perfect for a variety of occasions. Whether you serve it alongside a savory meal or enjoy it as a sweet treat, this cake will become a go-to favorite in your recipe collection. The addition of sour cream makes it incredibly tender, while the optional add-ins let you customize it to your taste. Top it off with honey or maple syrup for an extra indulgent finish!