Sour Cream and Cornbread Cake

There’s something timeless about the warm, golden aroma of freshly baked cornbread — and this Sour Cream and Cornbread Cake takes that comfort to a whole new level. Soft, moist, and perfectly balanced between sweet and savory, it brings together the hearty texture of cornbread with the tender richness of a classic snack cake. It’s an easy, crowd-pleasing bake for brunch, potlucks, or a simple cozy treat.

Why You’ll Love This Recipe

• Perfectly moist: Sour cream keeps every crumb rich and tender.
• Balanced sweetness: Comforting cornbread flavor with a gentle cake-style finish.
• One-bowl easy: Simple pantry ingredients, no mixer required.
• Customizable: Add corn kernels for texture or honey for extra sweetness.

Ingredients

Cake Batter

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

Optional Add-ins

• 1/2 cup corn kernels (fresh or canned, drained)
• 1/4 cup honey (for added sweetness)

Topping

• 2 tablespoons butter, melted (for brushing)
• 1 tablespoon honey

Instructions

1. Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment.
2. Dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Wet ingredients: In another bowl, whisk sour cream, milk, melted butter, eggs, and vanilla until smooth.
4. Combine: Pour wet into dry and stir just until combined (do not overmix). Fold in corn kernels and/or honey if using.
5. Bake: Spread batter in the pan and smooth the top. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
6. Finish: While warm, brush top with melted butter and drizzle honey. Cool 10–15 minutes before slicing.

Chef Tips & Variations

• For a savory twist, reduce sugar to 1/2 cup and add shredded cheddar and chopped jalapeños.
• A pinch of cinnamon or nutmeg adds a subtle bakery-style warmth.
• Swap honey drizzle for maple syrup if you prefer a deeper caramel note.

Storage

• Room temperature: Cover and keep up to 3 days.
• Refrigerator: Up to 5 days; warm slices briefly before serving.
• Freeze: Wrap slices well; freeze up to 2 months. Thaw overnight, warm, and re-glaze if desired.

Sour Cream and Cornbread Cake

Yield: 9–12 squares  |  Prep: 10 mins  |  Bake: 25–30 mins  |  Total: ~40 mins

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 Tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt
• 1 cup sour cream; 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs; 1 tsp vanilla extract
• (Optional) 1/2 cup corn kernels; 1/4 cup honey
• Finish: 2 Tbsp melted butter + 1 Tbsp honey

Directions

1. Heat oven to 350°F (175°C); grease 9×9-inch pan.
2. Whisk dry ingredients in a bowl.
3. Whisk wet ingredients in another bowl; combine with dry just until mixed.
4. Fold in optional corn/honey; bake 25–30 mins.
5. Brush with butter, drizzle honey; cool 10–15 mins and slice.

Tip: Don’t overmix—stir just until the flour disappears for a tender crumb.

Craving cozy bakes? Tell me how you served it (berries, whipped cream, or maple?) and share a photo when you post! 🍯🌽

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