My grandmother cooks this dinner every 3 days, I LOVE THIS RECIPE

Sour Cream and Cornbread Cake

If you love the flavor of cornbread but crave something a little sweeter and softer, this Sour Cream and Cornbread Cake will hit the spot. It’s moist, tender, and perfectly balanced — the gentle graininess of cornmeal meets the rich creaminess of sour cream, finished with a buttery cinnamon-sugar crust that bakes into a lightly crisp, caramelized top.

It’s comfort in cake form — the kind of dessert your grandmother might have made for Sunday dinner or left cooling on the counter for the family to pick at all week.

Ingredients
For the Cake:

1 cup all-purpose flour
1 cup yellow cornmeal
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Topping:

¼ cup unsalted butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven.
Set your oven to 375°F (190°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.

3. Combine the wet ingredients.
In another bowl, whisk the sour cream, melted butter, eggs, and vanilla extract until smooth and creamy.

4. Bring it all together.
Pour the wet mixture into the dry ingredients. Use a spatula to gently fold until just combined. Don’t overmix — you want the batter to stay tender.

5. Pour into the pan.
Spread the batter evenly into the prepared cake pan, smoothing the top with a spatula.

6. Make the topping.
In a small bowl, mix the melted butter, sugar, and cinnamon together until combined. Drizzle this over the cake batter, then use the back of a spoon to swirl it lightly into the top for a marbled effect.

7. Bake.
Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

8. Cool and serve.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling. Slice, serve warm, and enjoy the soft, buttery texture with a crisp cinnamon top.

Tips & Variations
Add a twist: Stir in a handful of blueberries or diced peaches before baking for a fruity spin.
Go savory: Skip the topping, reduce the sugar slightly, and serve the cake with chili or roasted meats.
Storage: Keep leftovers wrapped tightly at room temperature for up to three days. Warm a slice in the microwave for that fresh-from-the-oven feel.
Why You’ll Love It
This isn’t just cornbread and it’s not quite a traditional cake — it’s the perfect in-between. The sour cream keeps it soft and moist, while the cornmeal gives it that down-home texture and flavor. The buttery cinnamon topping adds a hint of sweetness and crunch that makes every bite a little indulgent.

Serve it for brunch with coffee, as an afternoon treat, or as an easy dessert after dinner. No frosting, no fuss — just pure, old-fashioned comfort.