Amazing Corn Cake
A moist, flavorful corn cake packed with raisins and nuts, perfect for dessert or brunch, with warm cinnamon and sweet caramel frosting for added indulgence.
Ingredients
Instructions
- In a mixing bowl, combine cream-style corn and sugars.
- Add eggs and vegetable oil; beat until well blended.
- Combine baking powder, baking soda, salt, ground cinnamon, and all-purpose flour; add to batter and mix well.
- Stir in raisins and chopped nuts.
- Pour batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool thoroughly.
- Frost with caramel frosting.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you want a healthier twist, you can substitute half of the vegetable oil with unsweetened applesauce. For added texture, try using crushed pineapple instead of raisins, or swap out the nuts for seeds if you have nut allergies. This cake also pairs wonderfully with Aunt Eva'S Chocolate Pie for dessert lovers.
Serving Suggestions
Serve this amazing corn cake warm or at room temperature, topped with caramel frosting. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a complete meal, consider serving it alongside a fresh salad or roasted vegetables, making it a versatile dish for any occasion.
Storage & Reheating
Store any leftover corn cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or until just heated through, ensuring you don’t dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Amazing Corn Cake contains roughly 298 calories, with 4g protein, 74g carbohydrates, and 1g fat. It is a good source of vitamin C (18% of the Daily Value), dietary fiber (15% of the Daily Value), and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of cream-style corn?
While fresh corn can be used, it will require additional modifications. You'll need to puree the corn kernels to achieve a similar texture as cream-style corn. Additionally, consider adjusting the liquid content in the recipe to maintain the correct batter consistency.
Can I make this recipe gluten-free?
Yes, you can make this corn cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder and baking soda are also gluten-free to ensure the entire recipe adheres to your dietary needs.
How can I make this cake more decadent?
To enhance the decadence of your corn cake, try adding chocolate chips or chunks into the batter. You can also serve it with a rich chocolate ganache or a cream cheese frosting instead of caramel for a different flavor profile that pairs beautifully with this recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).