Cinnamon Creamy Corn Cake
Indulge in the irresistible comfort of Cinnamon Creamy Corn Cake, a moist and flavorful dessert that combines the earthy sweetness of corn with the warm spice of cinnamon. Featuring a unique blend of cornmeal, fresh or canned corn kernels, and a touch of sweetened condensed milk, this cake delivers a delightfully creamy, slightly crumbly texture that's both satisfying and unexpected. The batter is quick to prepare, blending simple pantry staples like all-purpose flour, melted butter, and ground cinnamon for a treat that's perfect for any occasion. Topped with a light dusting of powdered sugar, it’s the ideal dessert or snack pairing with coffee or tea. Ready in under an hour and serving up to eight, this cinnamon-scented corn cake strikes the perfect balance between rustic charm and creamy decadence. Perfect for fans of cornbread and cake alike!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Cornmeal
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 1 cup Whole milk
- 0.5 cup Sweetened condensed milk
- 1 cup Corn kernels, fresh or canned (drained)
- 2 large Eggs
- 1 tbsp Baking powder
- 1 tsp Ground cinnamon
- 0.25 tsp Salt
- 2 tbsp Powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour an 8x8-inch baking dish or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, ground cinnamon, and salt.
In a separate large bowl, combine the melted butter, granulated sugar, and eggs. Whisk until the mixture is smooth and creamy.
Blend the corn kernels and whole milk in a blender or food processor until mostly smooth, leaving small bits of corn for texture.
Pour the blended corn mixture and sweetened condensed milk into the bowl with the butter mixture. Stir until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar before slicing and serving. Enjoy the rich, creamy texture with hints of sweet corn and warm cinnamon!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 31.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
