Introduction:
Sour Cream and Cornbread Cake is a delicious, moist, and slightly tangy dessert that brings together the savory elements of cornbread with the richness of sour cream. This cake is a perfect blend of textures and flavors, ideal for serving at a family gathering, holiday celebration, or just as a treat with a cup of tea or coffee. It’s a simple yet satisfying cake with a unique twist, making it stand out among traditional desserts.
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup milk (or buttermilk for extra richness)
Optional: 1/2 cup corn kernels (fresh, frozen, or canned) for added texture
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
If using, fold in the corn kernels gently.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy!
Description:
This Sour Cream and Cornbread Cake combines the classic taste of cornbread with a rich, moist crumb. The sour cream adds a subtle tang that balances the sweetness, while the cornmeal gives it a distinctive texture. The cake is perfect for those who love the rustic charm of cornbread but are looking for a more dessert-like version. It’s great on its own, or can be paired with whipped cream, fresh berries, or even a drizzle of honey.
Tips:
For a richer flavor, use buttermilk instead of regular milk.
Make sure to measure the ingredients accurately for the best results, especially when it comes to the dry ingredients.
If you want to make this cake more indulgent, you can add a crumbly streusel topping before baking.
To enhance the flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
Variations:
Add-ins: Incorporate fresh or frozen berries (blueberries, raspberries, or strawberries) for a fruity twist.
Cornmeal variations: Swap half of the cornmeal for fine polenta for a different texture.
Spices: Add ground cinnamon, nutmeg, or a dash of cardamom for extra depth of flavor.
Toppings: Serve with whipped cream, a dusting of powdered sugar, or drizzle with honey for an extra touch of sweetness.
Corrections:
Ensure that your baking powder and baking soda are fresh for optimal rise.
If the cake is browning too quickly on top but still raw inside, cover with aluminum foil and continue baking.
If the cake is too dense, check your measurements—especially the cornmeal. Too much cornmeal can make the texture heavier.
Enjoy:
Savor this delightful cake as a comforting dessert or snack. It pairs wonderfully with a hot cup of coffee or tea and is sure to be a crowd-pleaser at any occasion!