Sour Cream and Cornbread Cake

Sour Cream and Cornbread Cake

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Here’s a delightful recipe for Sour Cream and Cornbread Cake. This cake is moist, tender, and has a lovely corn flavor, making it a fantastic dessert or even a sweet treat for breakfast!

Sour Cream and Cornbread Cake Recipe

Ingredients

  • For the Cake:
    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
    • 1/2 cup unsalted butter, melted
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup corn kernels (fresh, frozen, or canned, drained if using canned)
  • For the Topping (optional):
    • 1/2 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter, melted

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or a 10-inch round cake pan.
  2. Prepare the Dry Ingredients:
    • In a large mixing bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Combine the Wet Ingredients:
    • In another bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.
  4. Mix the Batter:
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the corn kernels gently to distribute them evenly throughout the batter.
  5. Pour into the Pan:
    • Pour the batter into the prepared baking dish, spreading it evenly.
  6. Prepare the Topping (optional):
    • In a small bowl, combine the brown sugar, cinnamon, and melted butter. Mix until crumbly. Sprinkle the topping evenly over the batter.
  7. Bake:
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
  8. Cool and Serve:
    • Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  9. Enjoy:
    • Serve the Sour Cream and Cornbread Cake warm or at room temperature. It’s delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream!

Tips

  • Variations: You can add blueberries, jalapeños, or shredded cheese for extra flavor.
  • Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Sour Cream and Cornbread Cake is sure to be a hit with its sweet, moist texture and delightful corn flavor. Enjoy your baking!

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