Oh my gosh, let me tell you about my absolute favorite way to enjoy corn – this dreamy creamy corn cake! It’s like sunshine captured in a baking pan, with the sweetest golden edges and the most tender, moist crumb you’ll ever taste. I first fell in love with this recipe at a summer potluck years ago (someone’s grandma brought it – bless her soul) and I’ve been obsessed ever since.
What makes this corn cake so special? That perfect balance between sweet and savory, with pops of fresh corn kernels throughout. It’s crazy simple to throw together (seriously, just one bowl!), yet tastes like you spent hours in the kitchen. Whether you serve it as dessert with honey butter or alongside chili for dinner, this versatile little cake disappears every single time. Trust me, once you try it warm from the oven with that irresistible creamy texture, you’ll understand why it’s become my go-to for every occasion from backyard BBQs to cozy winter nights.
Why You’ll Love This Creamy Corn Cake
This isn’t just any corn cake – it’s the kind of recipe that makes people ask for seconds and beg for the recipe. Here’s why it’s so special:
- Unbelievably easy – One bowl, basic ingredients, and 10 minutes of prep? Yes please!
- That perfect texture – Creamy yet light, with little bursts of sweet corn in every bite
- Total crowd-pleaser – Works as dessert with honey or as a side dish with savory meals
- Smells amazing – Your kitchen will fill with the coziest, buttery corn aroma while it bakes
Ingredients for Creamy Corn Cake
Let me walk you through exactly what you’ll need for this magical cake. I’ve made this so many times I could probably recite the ingredients in my sleep! The beauty is in its simplicity – nothing fancy here, just pantry staples transformed into something extraordinary.
- 1 cup cornmeal – This is our star! I prefer medium-grind for the perfect texture
- 1 cup all-purpose flour – The trusty sidekick that gives structure
- 1/2 cup sugar – Just enough sweetness to make it dessert-worthy
- 1 tsp baking powder – Our little cake elevator
- 1/2 tsp salt – Don’t skip this – it balances all the flavors
- 1 cup milk – Whole milk makes it extra creamy, but any works
- 1/2 cup melted butter – Yes, the real deal! Cooled slightly before mixing
- 2 large eggs – Room temp is best for smooth blending
- 1 cup corn kernels – Fresh-cut is divine, but thawed frozen works in a pinch
Optional jazz-it-up ingredients: A handful of shredded cheddar stirred in for savory versions, or a teaspoon of vanilla extract if you’re going sweet. I’ve even added chopped jalapeños for a spicy kick – so good!
Equipment You’ll Need
Don’t stress – you probably have everything already! Just grab:
- A large mixing bowl (that one you always use will do)
- An 8×8 baking pan or 9-inch round cake pan
- Measuring cups and spoons
- An oven (obviously!)
That’s it! No fancy gadgets needed for this simple, homespun treat.
How to Make Creamy Corn Cake
Alright, let’s get baking! This is where the magic happens – turning those simple ingredients into golden, creamy perfection. I promise it’s easier than you think, and the smell alone makes it worth every minute.
Step 1: Prepare the Dry Ingredients
First things first – grab that big mixing bowl and whisk together your cornmeal, flour, sugar, baking powder, and salt. You want this mixture completely uniform – no little flour pockets hiding in the corners!
Step 2: Combine Wet Ingredients
In another bowl (or just measure right into the dry ingredients if you’re feeling lazy like me sometimes), mix the milk, melted butter, and room-temperature eggs. Pro tip: Room temp eggs blend way smoother and help everything come together beautifully.
Step 3: Fold in Corn Kernels
Now the fun part! Gently stir in those sweet corn kernels with a spatula – don’t overmix or you’ll crush them. We want those little bursts of corn flavor in every bite.
Step 4: Bake to Perfection
Pour the batter into your greased pan and slide it into a 350°F oven. Bake for 30-35 minutes until the top is golden and a toothpick comes out clean. The edges should pull slightly from the pan when it’s done – that’s your cue!
Tips for the Best Creamy Corn Cake
After making this recipe more times than I can count, here are my foolproof secrets for corn cake perfection:
- Fresh is best – If corn’s in season, cut it straight off the cob for unbeatable sweetness and texture
- Don’t overmix – Stir just until combined to keep that dreamy, tender crumb
- Oven check – Every oven lies! Start checking at 25 minutes – a toothpick should come out with just a few moist crumbs
- Butter matters – Let melted butter cool slightly before adding to avoid cooking the eggs
Follow these and you’re guaranteed that perfect creamy-sweet texture every single time!
Serving Suggestions for Creamy Corn Cake
The beauty of this cake is how it transforms depending on how you serve it! My favorite ways? Dusted with powdered sugar for dessert (add a dollop of whipped cream if you’re feeling fancy) or drizzled with honey for brunch. For dinner, slice it warm beside chili or BBQ – the creamy corn flavor complements savory dishes perfectly. Leftovers? Toast slices in butter for the most amazing breakfast treat!
Storage and Reheating Instructions
This corn cake stays wonderfully moist for days if stored right! Let it cool completely, then tuck it into an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. To reheat, I pop individual slices in the microwave for 15-20 seconds – just until warmed through. For that fresh-from-the-oven magic, toast slices in a buttered skillet until the edges get crispy again. Trust me, you’ll want seconds either way!
Creamy Corn Cake Variations
The basic recipe is perfect as-is, but sometimes I love shaking things up! Try mixing in 1/2 cup shredded cheddar for a savory twist, or diced jalapeños for a spicy kick. A teaspoon of vanilla and a pinch of cinnamon makes it extra cozy for dessert. My neighbor swears by adding crumbled bacon – now that’s next-level delicious!
Nutritional Information
Now, I’m not a nutritionist (just a home cook who loves good food!), but I do want to mention that this creamy corn cake is made with real, wholesome ingredients. The nutritional values will vary depending on whether you use whole milk or reduced-fat, fresh corn versus frozen, and if you add any optional mix-ins like cheese or vanilla.
A quick note about the nutrition: this corn cake gives you energy from whole grains (thank you, cornmeal!) and provides some protein from the eggs and milk. The butter adds richness, but you’re getting actual corn kernels – that counts as a vegetable, right? (I’m counting it!)
Remember – nutritional info is always an estimate and changes based on your specific ingredients and portion sizes. If you need exact numbers, I’d recommend plugging your exact ingredients into one of those handy online calculators. But honestly? Some foods are just meant to be enjoyed, and this cozy corn cake is one of them!
Frequently Asked Questions
Can I use canned corn instead of fresh?
Absolutely! Drain it well first – nobody wants a soggy cake. Frozen corn works great too (just thaw and pat dry). But if corn’s in season, fresh-off-the-cob kernels give that unbeatable sweet pop!
How can I make this gluten-free?
Easy peasy! Swap the all-purpose flour for your favorite gluten-free blend (I like 1:1 mixes). The cornmeal is naturally gluten-free already. Just double-check all your other ingredients are GF too.
Can I bake this in muffin tins?
You bet! Grease a muffin pan well and fill cups 2/3 full. Bake at 350°F for 18-22 minutes – perfect little individual portions. Great for potlucks!
Why is my corn cake dry?
Oh no! Probably overbaked or overmixed. Next time, check doneness a few minutes early and remember to stir just until combined. Fresh corn adds moisture too – don’t skip it!
Now go bake this creamy corn cake and make some memories! Tag me @mykitchen if you try it – I’d love to see your golden creations!
Print
Irresistibly Creamy Corn Cake Recipe for Any Occasion
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy corn cake perfect for any occasion.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup melted butter
- 2 eggs
- 1 cup corn kernels
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- Mix dry ingredients in a bowl.
- Add milk, melted butter, and eggs. Stir well.
- Fold in corn kernels.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until golden.
Notes
- Use fresh corn for best flavor.
- Let cool before slicing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: creamy corn cake, dessert, vegetarian