Category Archives: Breakfast/Brunch

The Best Side – Rich Corn Cake

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Long before I starting writing this food blog towards the end of 2012, my hobby was baking. Breads and desserts were my specialties. I baked a few times a week. Some of those classic recipes from my early adulthood days became favored recipes with our family that we still make today. This quick bread recipe is one of them.

My edition of The Fanny Farmer Cookbook was published in 1979. I received it as gift a few years later, before getting married. I don’t remember when I first made this cornbread, but it has been our go to since the 1990s. It is a much richer version than the basic cornbread, with sour cream replacing some of the milk, an extra egg, and butter instead of shortening. It also uses baking soda and cream of tartar for leavening instead of baking powder. We choose to make this corn cake whenever a side of cornbread is desired.

Rich Corn Cake

Rich Corn Cake (adapted from The Fanny Farmer Cookbook)  Total Time Required: 35 minutes, Prep Time: 10 minutes, Bake Time: 20 minutes, Stand Time: 5 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 4 Tablespoons butter, melted
Directions:
Preheat the oven to 425° F. Stir together the flour, cornmeal, sugar, baking soda, cream of tartar, and salt until well blend.

Combine the flour, cornmeal, sugar, baking soda, cream of tartar, and salt.

Thoroughly mix the sour cream, milk, eggs, and melted butter into the dry ingredients until smooth.

Add the sour cream, milk, eggs, and melted butter.

Transfer the batter to a greased 9 X 9 pan. Smooth the top.

Transfer the batter to the baking dish and smooth the top.

Bake for 20 minutes. Check for doneness by inserting a toothpick into the center. The corn cake is done when the toothpick comes out clean and the top of the cornbread is lightly golden in color. Let the corn cake rest for 5 minutes.

The corn cake is done when the top is golden brown.

Cut it into 9 pieces and serve. Store any leftovers covered in the refrigerator.

Cut into squares and serve.

Truly rich & delicious!  ~Linda

Rich Corn Cake (adapted from The Fanny Farmer Cookbook)  Total Time Required: 35 minutes, Prep Time: 10 minutes, Bake Time: 20 minutes, Stand Time: 5 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 3/4 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 2 eggs
  • 4 Tablespoons butter, melted
Directions:
Preheat the oven to 425° F. Stir together the flour, cornmeal, sugar, baking soda, cream of tartar, and salt until well blend.
Thoroughly mix the sour cream, milk, eggs, and melted butter into the dry ingredients until smooth.
Transfer the batter to a greased 9 X 9 pan. Smooth the top. Bake for 20 minutes. Check for doneness by inserting a toothpick into the center. The corn cake is done when the toothpick comes out clean and the top of the cornbread is lightly golden in color. Let the corn cake rest for 5 minutes, then cut it into 9 pieces and serve. Store any leftovers covered in the refrigerator.