Sour Cream and Cornbread Cake

Prep Time

10 minutes

Bake Time

35–40 minutes

Serves

10–12 slices

Ingredients

Dry Ingredients

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1 cup granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

Wet Ingredients

• 2 large eggs

• 1 cup sour cream

• ½ cup unsalted butter, melted

• ½ cup milk (or buttermilk for extra richness)

• 1 teaspoon vanilla extract

Optional Add-Ins (choose your vibe)

• 1 cup canned corn (drained) or frozen corn (thawed)

• ½ cup honey (for a sweeter, denser cake)

• ½ cup shredded cheddar (sweet–savory version)

Instructions

1. Preheat oven to 350°F (175°C)
   Grease a 9×13-inch baking dish or a round cake pan.

2. Mix dry ingredients
   In a large bowl, whisk together flour, cornmeal, sugar, baking soda, baking powder, and salt.

3. Mix wet ingredients
   In a separate bowl, whisk eggs, sour cream, melted butter, milk, and vanilla until smooth.

4. Combine
   Pour wet ingredients into dry ingredients. Stir gently just until combined — don’t overmix.

5. Fold in add-ins (if using)
   Corn, honey, or cheese go in now.

6. Bake
   Pour batter into prepared pan.
   Bake 35–40 minutes, until golden and a toothpick comes out clean.

7. Cool slightly & serve
   Let rest 10–15 minutes before slicing.

Serving Ideas (These Get BIG Reactions)

• Serve warm with butter + honey drizzle

• Top with whipped cream & berries

• Pair with chili, fried chicken, or collard greens

• Dust with powdered sugar for a dessert-style finish

Pro Tips for Facebook-Worthy Results

• Sour cream is the secret — don’t skip it

• For extra moisture, brush the top with melted butter + honey

• This cake tastes even better the next day

• Keeps well covered at room temp for 2 days, refrigerated up to 5

If you want, I can also:

• Turn this into a viral Facebook caption

• Make a sweet honey-glazed version

• Convert it into mini loaf or muffin form

• Create a savory jalapeño–cheddar twist