Sweet Corn Cake
Delight your taste buds with this irresistibly moist and tender Sweet Corn Cake, a comforting blend of rustic charm and decadence. Made with a mix of whole kernel corn, creamed corn, and a touch of sweet sugar, this recipe balances hearty cornmeal with the lightness of all-purpose flour to create a beautifully textured treat. Creamy butter and milk ensure every bite is rich and flavorful, while a hint of baking powder brings just the right amount of lift. Perfectly golden and slightly crisp on the edges, this easy-to-make delight is ideal as a side dish, snack, or dessert. Ready in just over an hour, this versatile recipe is sure to impress at family dinners, potlucks, or holiday gatherings. Discover the magic of homemade corn cake and enjoy the timeless flavors of sweet and savory in every delicious bite.
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Recipe Information
Ingredients
- 1 cup whole kernel corn
- 1 cup creamed corn
- 0.5 cup unsalted butter
- 1 cup sugar
- 0.5 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 2 eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a blender or food processor, add the whole kernel corn and pulse until coarsely chopped, but not pureed.
In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
Add the chopped whole kernel corn and creamed corn to the butter-sugar mixture, stirring until combined.
In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until fully incorporated.
Gradually add the dry ingredient mixture to the corn mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
Beat in the eggs one at a time, ensuring each egg is fully blended before adding the next.
Pour the batter into the prepared baking dish, spreading evenly with a spatula.
Bake in the preheated oven for about 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the corn cake to cool in the pan for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 399.0 g | 145% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 234.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 392 mg | 30% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1034 mg | 22% | |
*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.
