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The perfect blend of buttery cornbread and moist vanilla cake, topped with a sweet cinnamon swirl. A Southern-inspired treat that’s comforting, golden, and irresistibly tender.

Sour Cream and Cornbread Cake

The perfect blend of buttery cornbread and moist vanilla cake, topped with a sweet cinnamon swirl. A Southern-inspired treat that’s comforting, golden, and irresistibly tender.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup flour
  • 1 cup yellow cornmeal
  • ½ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup sour cream
  • ½ cup melted butter
  • 2 eggs
  • 1 tsp vanilla extract
Topping:
  • ¼ cup melted butter
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 9-inch round cake pan
  • Two mixing bowls (wet & dry)
  • Whisk and spatula
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pan.
  2. Whisk flour, cornmeal, sugar, baking powder, and salt.
  3. In another bowl, whisk sour cream, butter, eggs, and vanilla.
  4. Combine wet and dry ingredients gently.
  5. Pour batter into pan. Mix topping ingredients and drizzle over top.
  6. Swirl with a knife and bake 25–30 minutes, until golden.
  7. Cool 10 minutes before slicing and serving.

Notes

Serve warm with honey, whipped butter, or coffee for a cozy treat.