Sour cream cornbread cake

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Sour cream cornbread cake is a delightful fusion of cornbread’s rustic charm and the rich, creamy texture of a cake. This moist and tender dish combines the hearty flavors of cornmeal with the tanginess of sour cream, making it perfect as a snack, side dish, or even a dessert. Here’s a recipe to guide you:

Ingredients:

  • 1 cup cornmeal (yellow or white)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (adjust for desired sweetness)
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sour cream (full-fat for the best texture)
  • 1/2 cup milk (or buttermilk for extra tang)
  • 1/4 cup melted butter (plus a little for greasing the pan)
  • 1 tablespoon honey (optional, for a hint of sweetness)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square or round cake pan with butter or non-stick spray.
  2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Ensure everything is well combined to avoid lumps.
  3. Prepare the wet ingredients: In another bowl, beat the eggs lightly, then whisk in the sour cream, milk, melted butter, and honey (if using). Stir until smooth.
  4. Combine the wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are okay!
  5. Pour into the prepared pan: Spread the batter evenly in the greased pan.
  6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the sides of the pan.
  7. Cool and serve: Let the cake cool in the pan for 10-15 minutes before slicing. Serve it warm, perhaps with a pat of butter or drizzle of honey if you’re feeling indulgent!

Variations:

  • Add-ins: You can stir in fresh corn kernels, jalapeños for heat, or cheddar cheese for a savory twist.
  • Sweet version: Increase the sugar to 3/4 cup, and serve with a dusting of powdered sugar or a drizzle of maple syrup.

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