Fresh Sweet Corn Cake

Sweet corn season always sends me back to this cake. Fresh kernels get blended with milk into a silky batter, so the cake comes out tender, golden and packed with real corn flavor. It sits somewhere between cornbread and a soft sponge cake, and it is just as good with morning coffee as it is for dessert.

Why You Will Love This Recipe

• Made with real fresh corn
• Moist, tender and lightly sweet
• Simple blender batter
• Great for breakfast, snack or dessert
• Easy to make with basic ingredients

Recipe at a Glance

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 8 slices

Ingredients

• 3 ears fresh corn (about 2 cups kernels)
• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/3 cup butter, melted
• 1 cup fine cornmeal
• 1/2 cup all-purpose flour
• 2 tsp baking powder
• Pinch of salt

Ingredient Notes

• Corn: fresh sweet corn is best. Frozen kernels, thawed and drained, also work.
• Cornmeal: fine cornmeal gives a softer crumb than coarse.
• Milk: whole milk keeps the cake rich and moist.

How to Make Fresh Sweet Corn Cake

1. Heat the oven. Preheat to 350°F (175°C) and grease and line an 8-inch round or square pan.
2. Cut the corn. Slice the kernels off the cobs. Set aside 1/4 cup whole kernels.
3. Blend the batter base. Blend the corn, milk, eggs, sugar and melted butter until mostly smooth.
4. Add the dry ingredients. Whisk the cornmeal, flour, baking powder and salt in a bowl, then stir in the corn mixture just until combined. Fold in the reserved kernels.
5. Bake. Pour into the pan and bake 35 to 40 minutes, until golden and a toothpick comes out clean.
6. Cool and slice. Cool 15 minutes in the pan, then turn out and slice.

Tips for Success

• Do not overmix once the flour goes in.
• Brush the warm top with a little honey butter for shine.
• A splash of vanilla adds a nice bakery aroma.

Variations

• Add shredded coconut to the batter.
• Top with a light cream cheese frosting.
• Make muffins and bake for 18 to 20 minutes.

What to Serve and Storage

Serve warm or at room temperature with honey, butter or whipped cream. Store covered at room temperature for 2 days or in the fridge for 4 days.

FAQs

Can I use canned corn?

Yes, drain it very well. The flavor is a little milder than fresh.

Is this like cornbread?

It is sweeter and softer, more like a cake than a savory bread.

Can I make it gluten free?

Swap the flour for a 1:1 gluten-free blend.

Final Thoughts

This Fresh Sweet Corn Cake is simple, comforting and full of summer flavor. Once you try it, you will look forward to corn season every year.