Description
A delightful Layered Cornbread Cake that combines sweet and savory flavors, perfect for any gathering.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) creamed corn
- 1/2 cup sour cream
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, blend together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, creamed corn, and sour cream.
- Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the cheese if using.
- Carefully divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Once cool, layer the cakes as desired and add your favorite toppings.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg