Sour Cream and Cornbread Cake

👩‍🍳 Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease and flour an 8-inch square or round cake pan.
2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   In another bowl, whisk melted butter, sugar, eggs, sour cream, and vanilla extract until smooth.
4. Combine:
   Gradually stir the dry ingredients into the wet mixture until fully combined. The batter will be slightly thick.
5. Bake:
   Pour batter into the prepared pan.
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve:
   Let the cake cool slightly before slicing.
   Optional: sprinkle powdered sugar or drizzle with honey for extra sweetness.

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💡 Tips

• Use full-fat sour cream for the creamiest, most tender cake.
• You can fold in corn kernels or chopped nuts for extra texture.
• Serve warm with butter or a dollop of whipped cream for a comforting treat.

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If you want, I can also give you a Quick Microwave 5-Minute Cornbread Cake version — super soft, moist, and ready almost instantly!

Do you want me to share that version?