Golden, moist, and irresistibly soft, this cornbread cake is a cozy, homestyle dessert (or side dish!) that brings Southern charm to any table.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow cornmeal | 1 cup | Gives the cake its signature texture |
| All-purpose flour | 1 cup | Lightens the crumb |
| Granulated sugar | ¾ cup | Adjust to taste for a sweeter or more savory version |
| Baking powder | 1 tablespoon | Helps it rise beautifully |
| Salt | ½ teaspoon | Balances the sweetness |
| Eggs | 2 large | Room temperature |
| Sour cream | 1 cup | Adds moisture and richness |
| Milk | ½ cup | Whole milk preferred |
| Unsalted butter (melted) | ½ cup (1 stick) | Adds flavor and moisture |
| Honey | 2 tablespoons | Optional, for a golden, sweet touch |
| Vanilla extract | 1 teaspoon | Optional, for a dessert-style twist |
Instructions
- Preheat Oven:
Heat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line with parchment paper. - Mix Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. - Combine Wet Ingredients:
In another bowl, whisk eggs, sour cream, milk, melted butter, honey, and vanilla (if using) until smooth. - Blend Together:
Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix; a few lumps are fine. - Bake:
Pour the batter into your prepared pan.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the cake cool slightly before slicing.
Serve warm with a drizzle of honey, a pat of butter, or even a spoonful of jam for extra indulgence.
Serving Ideas
- Sweet treat: Serve with whipped cream and fresh berries.
- Savory side: Pair with chili, fried chicken, or barbecue.
- Breakfast twist: Add a spread of honey butter or maple syrup for a cozy morning meal.
Tips
- For extra moisture, substitute half of the milk with buttermilk.
- Stir in corn kernels, cheddar cheese, or jalapeños for a savory variation.
- Store leftovers wrapped at room temperature for up to 3 days, or refrigerate up to 5 days.
