There are recipes that feel like home — and this one tops the list. My grandmother has been baking this Sour Cream and Cornbread Cake for as long as I can remember. Every few days, the familiar scent of butter, sugar, and cinnamon would drift through her kitchen, calling everyone to the table before the cake had even cooled.
This recipe isn’t fancy, but that’s what makes it special. It’s humble, simple, and made from pantry staples — the kind of dessert that reminds you that comfort doesn’t need complication. The result is a golden, tender cake with the subtle grain of cornmeal, the richness of sour cream, and a buttery cinnamon-sugar crust that crackles ever so slightly with each bite.
It’s part cornbread, part coffee cake, and entirely delicious.
A Family Tradition with Every Slice
My grandmother used to say this cake was “a hug on a plate.” She would serve it warm on chilly afternoons, usually with a glass of cold milk or a cup of tea. Sometimes it doubled as breakfast; other times it showed up after dinner, cut into neat squares and dusted with a touch of powdered sugar.
It became such a hit in our family that she baked it every three days — not because it kept long, but because it never lasted that long. Someone was always sneaking a slice.
And now, years later, her recipe lives on exactly as she wrote it — no shortcuts, no substitutions, just pure comfort.
Ingredients for the Perfect Sour Cream and Cornbread Cake
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 melted unsalted butter
2 tablespoons sugar
1 teaspoon ground cinnamon
Step-by-Step Instructions
1. Preheat and Prepare
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 Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly combined.
3. Combine the Wet Ingredients
In another bowl, mix the sour cream, melted butter, eggs, and vanilla extract until the mixture is smooth and creamy.
4. Bring It All Together
Pour the wet mixture into the dry ingredients. Using a spatula, gently fold everything together just until blended. Don’t overmix — that’s the secret to a soft, tender crumb.
5. Prepare for Baking
Spread the batter evenly into your prepared pan.
6. Add the Buttery Cinnamon Topping
In a small bowl, mix together the ¼ cup melted butter, 2 tablespoons sugar, and 1 teaspoon cinnamon. Drizzle it over the top of the batter, swirling lightly with a spoon for a marbled look.
7. Bake to Perfection
Place the pan in the oven and bake for 25–30 minutes, or until a toothpick inserted into 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, and enjoy warm or at room temperature.
Tips from Grandma’s Kitchen
Don’t skip the sour cream. It’s what keeps the cake moist and gives it that rich, melt-in-your-mouth texture.
Try it warm with honey or a drizzle of maple syrup for an extra touch of sweetness.
Turn it into a breakfast treat: serve with coffee or tea, or alongside fresh fruit and a dollop of whipped cream.
Store leftovers in an airtight container at room temperature for up to three days — if it lasts that long.
Why You’ll Love This Recipe
This cake has everything a home baker loves:
Simple ingredients you likely already have.
A quick prep time — from mixing bowl to oven in under 15 minutes.
A flavor that bridges the gap between sweet dessert and cozy cornbread.
A nostalgic, old-fashioned charm that reminds you of family, warmth, and good company.
Every bite brings back memories of laughter around the kitchen table, of aprons dusted with flour, and of the love that comes from cooking for the people who matter most.
So next time you’re craving something warm, comforting, and just sweet enough — skip the fancy pastries and make Grandma’s Sour Cream Cornbread Cake. Once you try it, it’ll find its way into your kitchen rotation, too.