Sour Cream Cornbread Cake
This sour cream cornbread cake is a delightful combination of moist cornbread and rich sour cream, resulting in a tender, flavorful cake that’s perfect as a dessert or a sweet treat alongside chili or barbecue. It’s easy to make and offers a unique twist on traditional cornbread. Let’s get started!
Ingredients
- 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
Instructions
Step 1: Preheat the Oven
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
Step 2: Combine Dry Ingredients
- Mix 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
- Combine 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
- Mix Together: Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re adding corn or cheese, fold it in gently at this point.
- Avoid Overmixing: Be careful not to overmix, as this can make the cake dense.
Step 5: Bake the Cake
- Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake: 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
- Cool: 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.
- Serve: Cut into squares and serve warm or at room temperature. Drizzle with honey or maple syrup for extra sweetness, if desired.
Tips for the Best Sour Cream Cornbread Cake
- Texture: For a denser cake, you can replace some of the all-purpose flour with whole wheat flour.
- Sweetness Level: Adjust the sugar according to your taste; you can reduce it for a less sweet cake or add more for a dessert-like treat.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. This cake can also be frozen for up to 3 months.
Nutritional Information (per slice, based on 12 servings):
- Calories: 180
- Protein: 4g
- Carbohydrates: 25g
- Fat: 7g
- Sugar: 6g