Imagine a dessert that captures the essence of summer in every single bite - a golden, moist corn cake that's so delectable, it'll make your taste buds dance with joy! This LDC Sweet Corn Cake isn't just another recipe; it's a culinary journey that transforms simple ingredients into a mouth-watering masterpiece that will have your family and friends begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver pure comfort and deliciousness that will instantly become a cherished favorite in your kitchen.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- Sweet corn, fresh or canned
- Sugar
- Flour
- Baking powder
- Eggs
- Milk
- Butter
- Salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan or cast-iron skillet with butter.
- If using fresh corn, remove kernels from the cob by standing the ear upright and carefully cutting downward with a sharp knife. If using canned corn, drain thoroughly.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, using an electric mixer or whisk.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- In a separate bowl, sift together flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with milk to create a smooth, consistent batter.
- Gently fold in the corn kernels, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10-15 minutes before slicing and serving warm.
- Optional: Serve with a dollop of butter, honey, or whipped cream for added richness.
Tips
- Use the freshest corn possible - fresh corn kernels will give your cake the most vibrant flavor and texture.
- Make sure your butter and eggs are at room temperature for smoother mixing and better incorporation.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake tender.
- For extra moisture, you can substitute some milk with buttermilk or sour cream.
- Let the cake cool slightly before serving to allow it to set and make cutting easier.
- For a more decadent version, try adding a sprinkle of cinnamon or a handful of chopped nuts to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 286kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
