Sour Cream and Cornbread Cake

Moist, tender, and perfectly balanced—this Southern-style cake blends the comforting texture of cornbread with the richness of a buttery vanilla cake. Enriched with sour cream for tang and tenderness, then swirled with a sweet cinnamon-butter topping, it’s like a warm hug on a plate. Serve it plain, with honey, or alongside coffee or tea for a cozy anytime treat.

Why You’ll Love This Recipe

This isn’t just another quick bread—it’s cornbread elevated. With a soft crumb, golden crust, and a hint of spice from the cinnamon-sugar swirl, this cake is simple enough for weeknights but special enough for brunch or dessert. It stays moist for days, reheats beautifully, and makes your kitchen smell like home.

Perfect for:

• Sunday mornings and holiday breakfasts
• Potlucks and bake sales
• Make-ahead snacks
• Fans of cornbread, coffee cake, or muffins

Ingredients

For the Cake

• 1 cup (120g) all-purpose flour, spooned & leveled
• 1 cup (140g) yellow cornmeal (fine or medium grind)
• ½ cup (100g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (240g) full-fat sour cream (room temperature)
• ½ cup (1 stick / 115g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract

For the Cinnamon-Sugar Topping

• ¼ cup (½ stick / 56g) unsalted butter, melted
• 2 tbsp (25g) granulated sugar
• 1 tsp ground cinnamon

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 375°F (190°C).
• Grease a 9-inch round cake pan with butter or nonstick spray, then dust lightly with flour—or line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a large bowl:

• Whisk together flour, cornmeal, ½ cup sugar, baking powder, and salt until no lumps remain.

3. Combine Wet Ingredients

In a separate bowl:

• Whisk sour cream, melted butter, eggs, and vanilla until smooth and fully blended (~1 minute).

4. Combine Wet & Dry

• Pour wet ingredients into dry.
• Gently fold with a spatula just until combined—do not overmix.

5. Pour Into Pan

• Transfer batter to prepared pan.
• Spread evenly with an offset spatula or back of a spoon.

6. Make the Topping

In a small bowl:

• Stir together melted butter, 2 tbsp sugar, and cinnamon until smooth.

7. Swirl & Sweeten

• Drizzle topping mixture over the batter.
• Use a knife or toothpick to gently swirl through the top layer—don’t go too deep.

8. Bake to Golden Perfection

• Bake 25–30 minutes, until:
  • Top is golden brown
  • A toothpick inserted in the center comes out clean (a few crumbs are fine)

9. Cool & Serve

• Let cool in pan 10 minutes—this helps set the edges.
• Run a knife around the edge, then transfer to a wire rack to cool completely.

Serve at room temperature or slightly warm.

You Must Know

• Use full-fat sour cream —low-fat versions can dry out the cake.
• Don’t overmix —cornmeal absorbs liquid fast; overworking leads to toughness.
• Cool before slicing —warm cake may crumble.
• Tastes better the next day! Flavors meld and moisture deepens overnight.
• Freezer-friendly —wrap tightly and freeze up to 3 months.

Storage Tips

• Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheat slices in microwave (15–20 seconds) or oven (350°F for 8–10 mins).
• Freeze whole or sliced: Wrap well, thaw at room temp before serving.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with coffee or tea.
• Great for potlucks—bring the whole pan!
• Double the batch and freeze half for future comfort.
• Pair with applesauce or lemon curd for contrast.

Cultural Context

Rooted in Southern American baking traditions and Depression-era resourcefulness, this recipe honors how simple ingredients—cornmeal, sour cream, sugar, and butter—can become something deeply satisfying. Found on porches, church tables, and creative kitchens alike, it celebrates the joy of sharing food made with love.

Pro Tips

• Double the recipe? Yes—use a 9×13-inch pan and increase time by 5–10 mins.
• Want more spice? Add nutmeg, allspice, or ginger to the topping.
• Make ahead: Assemble unbaked cake and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use self-rising cornmeal mix?
A: Not recommended—this recipe uses baking powder separately for precise rise.

Q: Why did my cake crack on top?
A: Normal! Especially with swirl toppings. It adds rustic charm.

Q: Is this gluten-free?
A: Only if using certified GF flour and cornmeal (check labels).

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I air fry it?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.

Allergy Information

Contains: dairy (butter, sour cream), eggs, wheat.
Gluten-free option: Use certified GF flour and verify cornmeal.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed ingredients and extracts.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 280
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 34g
• Fiber: 1g
• Sugar: 16g
• Protein: 4g
• Sodium: 380mg

This cake doesn’t shout. It emerges golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with corn, care, and someone who says, “Let’s make it together.”