Rich Corn Cake
A moist, flavorful corn cake with a tender crumb, perfect for breakfast or brunch. Its sweet and savory notes appeal to all ages and pair well with butter or jam.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Butter a 9 x 9 x 2-inch pan.
- Combine the cornmeal, flour, sugar, baking soda, cream of tartar, and salt; mix well.
- Quickly add the sour cream, milk, eggs, and melted butter; mix until combined.
- Pour the batter into the prepared pan.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly, then cut into squares and serve.
Tips & Substitutions
For a richer flavor, consider adding a cup of corn kernels or substituting some of the milk with buttermilk. If you're out of cream of tartar, you can use a mixture of baking powder and lemon juice as a substitute. Make sure to mix the dry ingredients thoroughly to avoid clumps for a smooth batter.
Serving Suggestions
This rich corn cake is delightful when served warm with a pat of butter or a drizzle of honey. It pairs beautifully with a side of grilled meats or a fresh salad, making it a versatile dish for any meal. For a sweet touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Store leftover corn cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Reheat in the oven at 350°F (175°C) for about 10 minutes, or microwave individual squares for about 30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Corn Cake contains roughly 274 calories, with 4g protein, 43g carbohydrates, and 10g fat. It is an excellent source of potassium (43% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1063mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour instead of regular flour?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for proper texture. The cornmeal will still provide a delightful flavor, making it a great option for gluten-free diets.
What can I do if I don't have sour cream?
If you don't have sour cream, you can use plain Greek yogurt or a mixture of milk and vinegar to create a similar tangy flavor. Just mix 1 tablespoon of vinegar into 1 cup of milk and let it sit for about 5 minutes before using.
How can I make this corn cake sweeter?
To increase the sweetness of the corn cake, you can add an extra tablespoon of sugar or incorporate some honey or maple syrup into the batter. Just be mindful of the liquid content if using liquid sweeteners.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).