Cake made with sour cream and cornbread

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

1. 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

1. 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

1. 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

1. 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.
2. Avoid Overmixing: Be careful not to overmix, as this can make the cake dense.

Step 5: Bake the Cake

1. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly with a spatula.
2. 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

1. 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.
2. 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