Fannie Farmer's Rich Corn Cake

Recipe Rating:
 1 Rating
Serves: 9
Prep Time:
Cook Time:


1 c all purpose flour
1 c yellow cornmeal
1/4 c sugar
1 tsp baking soda
2 tsp cream of tartar
3/4 tsp salt
1 c sour cream
1/4 c milk
2 eggs
4 Tbsp butter, melted

The Cook

Tim Hankel Recipe
Lightly Salted
Cathedral City, CA (pop. 51,200)
Member Since Jul 2012
Tim's notes for this recipe:
This is the only cornbread, "corn cake" recipe that we used at the restaurant. Due to the large amount of portions needed when we made this, we would increase the recipe and make in a hotel pan.
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Preheat oven to 425 degrees F.
Whisk together all dry ingredients to blend well.
Thoroughly mix the sour cream, milk and eggs and add to the dry ingredients.
Whisk in the butter until smooth.
Turn out into a prepared 9 X 9 pan or into a cast iron skillet.
Bake 20 minutes. Let rest for 5 minutes, cut and enjoy!

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user Rose Mary Mogan cookinginillinois - Oct 21, 2012
I will have to try this recipe Tim, it really sounds moist and tasty. It is somewhat similiar to mine, except you use Sour Cream, and I use Buttermilk. I am sure it is very good, I use sour cream in cakes but have never used it in Corn Bread. Butter is ALWAYS GOOD IN ANY RECIPE. Thanks for sharing the recipe. I will keep you posted when I make it. I have saved the recipe for my NEXT coiled bound booklet. Coiled Bound Favorite Recipes Thanks so much for posting.
user Joyce Kelley Magnoliatn - Dec 6, 2012
I have an older Fannie Farmer cookbook....(somewhere)....just moved recently. I will have to try this cornbread recipe. Thanks for taking the time to share.
user Pat Duran kitchenchatter - Dec 28, 2012
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