This Sour Cream and Cornbread Cake is a tender, moist dessert that combines the rustic texture of cornmeal with the richness of sour cream. Topped with a buttery cinnamon-sugar crust, it’s a comforting treat perfect for any occasion—just like Grandma used to make.
Ingredients
For the Cake
- All-purpose flour – 1 cup
- Yellow cornmeal – 1 cup
- Granulated sugar – 1/2 cup
- Baking powder – 1 Tbsp
- Salt – 1/2 tsp
- Sour cream – 1 cup
- Unsalted butter, melted – 1/2 cup
- Eggs – 2
- Vanilla extract – 1 tsp
For the Topping
- Unsalted butter, melted – 1/4 cup
- Granulated sugar – 2 Tbsp
- Ground cinnamon – 1 tsp
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