Sour Cream and Cornbread Cake

A Tender Southern-Style Cake with Cinnamon-Sugar Crust

Introduction

Sour Cream and Cornbread Cake is a beautiful meeting point between classic Southern cornbread
and a soft, decadent cake. It delivers comforting cornmeal flavor wrapped in a moist,
buttery crumb, finished with a golden cinnamon-sugar topping that caramelizes as it bakes.

This cake feels rustic yet refined—perfect for slow mornings, afternoon coffee breaks,
family gatherings, or cozy desserts. Each bite balances sweetness, warmth, and texture,
making it unforgettable without being overly rich.

Why You’ll Love This Recipe

Extremely moist thanks to full-fat sour cream
Perfect balance of sweetness and corn flavor
Simple pantry ingredients, no special tools
Delicious warm or at room temperature
Cinnamon-sugar topping creates a buttery, crisp crust

Ingredients

For the Cake

1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 cup full-fat sour cream
1 teaspoon pure vanilla extract

For the Cinnamon-Sugar Topping

¼ cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons melted butter

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan
or line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cornmeal, baking powder,
baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light,
fluffy, and pale—about 2–3 minutes. This step ensures a tender cake.

Step 4: Add Eggs and Vanilla

Beat in eggs one at a time, mixing well after each addition.
Stir in vanilla extract until smooth.

Step 5: Add Sour Cream

Mix in the sour cream until fully incorporated. The batter should look
thick, creamy, and smooth.

Step 6: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture,
stirring just until combined. Avoid overmixing.

Step 7: Assemble the Cake

Pour the batter into the prepared pan and spread evenly.
In a small bowl, combine sugar and cinnamon, sprinkle evenly over the batter,
then drizzle melted butter on top.

Step 8: Bake

Bake for 35–40 minutes, or until a toothpick inserted into the center
comes out clean. The top should be golden and slightly crisp.

Step 9: Cool and Serve

Let the cake cool in the pan for 15 minutes before slicing.
Serve warm or at room temperature.

Cooking Methods

Oven Baking: Traditional method for even texture and caramelized topping
One-Bowl Mixing: Simple process with minimal cleanup
Make-Ahead Friendly: Flavor improves after resting

History & Southern Roots

Cornmeal-based desserts have deep roots in Southern American cooking,
where corn was a staple grain. Cornbread evolved in countless sweet
and savory forms, often adapted for celebrations and family meals.

Adding sour cream is a more modern twist, bringing moisture and tang
to traditional corn-based baking. This cake reflects Southern ingenuity—
simple ingredients elevated through thoughtful technique.

Benefits of Sour Cream and Cornbread Cake

Moist texture without heavy frosting
Affordable ingredients
Balanced sweetness suitable for breakfast or dessert
Stays fresh for days
Comforting, nostalgic flavor

Serving Suggestions

Serve warm with butter or honey
Top with whipped cream and fresh berries
Enjoy with coffee or tea for brunch
Add vanilla ice cream for dessert

Storage & Keeping

Room Temperature: Store covered up to 3 days
Refrigerator: Up to 5 days for extended freshness
Freezer: Wrap slices and freeze up to 2 months

Conclusion

Sour Cream and Cornbread Cake proves that humble ingredients can create
extraordinary results. With its tender crumb, golden cinnamon crust,
and comforting flavor, this cake is destined to become a favorite.