Corncake
Corncake offers a delightful combination of sweet corn flavor with a tender, moist crumb. Perfect for breakfast, brunch, or a snack, its golden crust and hearty texture appeal to all ages and pair well with butter or honey for a comforting treat.
Ingredients
Instructions
- Sift dry ingredients together into a bowl.
- Mix eggs, milk, and oil together.
- Add the wet mixture to the dry ingredients all at once and stir just to moisten.
- Pour the batter into a greased 8-inch cake pan.
- Bake at 400°F for 20 minutes.
- Alternatively, cook in a glass microwave-safe dish on 50% power for 3 minutes, then turn and cook for another 3 minutes.
Tips & Substitutions
For a sweeter corncake, consider increasing the sugar to 1/3 cup or adding a teaspoon of vanilla extract. If you prefer a denser texture, substitute half of the flour with whole wheat flour. To enhance flavor, add a pinch of cayenne pepper or diced jalapeños for a spicy kick. Ensure your baking powder is fresh for optimal rise.
Serving Suggestions
Corncake can be enjoyed warm or at room temperature. Serve it as a side dish with chili or barbecued meats, or enjoy it as a breakfast option with butter and honey. It pairs beautifully with Grandma Lil'S Pineapple Pudding Cake for dessert, creating a delightful contrast of flavors.
Storage & Reheating
Store any leftover corncake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for about 30 seconds or warm in a skillet over low heat until heated through. This method ensures the corncake remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Corncake contains roughly 245 calories, with 5g protein, 49g carbohydrates, and 3g fat. It is a good source of calcium (15% of the Daily Value), iron (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1184mg per serving (51% 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 a different type of milk in this recipe?
Yes, you can substitute any milk, such as almond, soy, or oat milk, for a dairy-free option. Just ensure that the consistency is similar to regular milk, as this affects the batter texture.
What can I do if my corncake turns out too dry?
If your corncake is dry, it may have been baked too long. To remedy this in the future, check for doneness a few minutes early. You can also add a bit more milk to the batter for moisture or top the finished corncake with a drizzle of syrup for added moisture.
Can I make this corncake ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just stir gently before baking. Alternatively, bake the corncake ahead of time, let it cool completely, and store it wrapped in plastic wrap in the fridge.
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).