Sour Cream & Cornbread Cake Recipe

 

My grandmother makes this dinner every three days, and I never get tired of it. This Sour Cream & Cornbread Cake is pure comfort food—simple, warm, and deeply nostalgic. It sits perfectly between a classic cornbread and a tender cake, with a moist crumb thanks to sour cream and a buttery cinnamon-sugar topping that melts into the surface as it bakes.

Whether served as a cozy breakfast, an afternoon treat, or a comforting side dish, this recipe has stood the test of time in our family kitchen.

Prep Time

15 minutes

Cook Time

30 minutes

Cooling Time

1 hour

Servings

8–10

Ingredients

For the Cake

• 1 cup all-purpose flour

• 1 cup yellow cornmeal

• 1/2 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup sour cream

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

• 2 large eggs

• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Topping

• 1/4 cup unsalted butter, melted

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9-inch round baking dish and set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients. Stir just until combined. Do not overmix—the batter should be thick but smooth.

Step 5: Bake

Pour the batter into the prepared baking dish and spread evenly.
Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Add the Topping

While the cake is still warm, mix the melted butter, sugar, and cinnamon. Drizzle evenly over the top of the cake, allowing it to soak slightly into the surface.

Step 7: Cool

Let the cake cool for at least 1 hour before slicing. This helps the texture set and enhances the flavor.

Tips for Best Results

• Use full-fat sour cream for the best texture

• Do not overbake; this cake should stay moist

• Let the cake rest before serving for clean slices

• Serve warm or at room temperature

Serving Suggestions

• Enjoy plain with coffee or tea

• Serve warm with butter or honey

• Pair with chili, soup, or roasted meats

• Add a dollop of whipped cream for dessert

Final Thoughts

This Sour Cream & Cornbread Cake is more than a recipe—it’s a tradition. Simple ingredients, comforting flavors, and a texture that keeps everyone coming back for another slice. If you love old-fashioned recipes passed down through generations, this one deserves a place in your kitchen.