Golden Corn Cake
Golden Corn Cake offers a moist, slightly sweet flavor with a crunchy crust, perfect for breakfast, snack, or side dish, appealing to all corn lovers and family gatherings.
Ingredients
Instructions
- Mix dry ingredients: corn meal, salt, flour, sugar, and baking powder.
- Add milk, beaten egg, and vegetable oil to the dry mixture.
- Pour batter into a greased 9-inch dish.
- Bake in a preheated oven at 425°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you want a sweeter cake, you can increase the sugar to 1/2 cup. Make sure to sift the flour and baking powder together to avoid lumps. This corn cake is versatile; try adding jalapeños for a spicy kick or cheese for extra richness, complementing dishes like Baby Vidalia Sweet Onion Casserole.
Serving Suggestions
Golden Corn Cake is delightful served warm, drizzled with honey or maple syrup. It pairs well with savory dishes like grilled meats or chili and makes a fantastic side for breakfast alongside Hawaiian Pancakes. You can also enjoy it as a dessert topped with fresh fruit or a dollop of whipped cream.
Storage & Reheating
Store any leftover corn cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 20-30 seconds or warm them in an oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Corn Cake contains roughly 763 calories, with 10g protein, 145g carbohydrates, and 16g fat. It is an excellent source of vitamin A (74% of the Daily Value), vitamin C (51% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin D and potassium. Note that it is relatively high in sodium, at 2749mg per serving (120% 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 corn flour instead of corn meal?
While corn flour can be used, it will produce a finer texture in the cake. Corn meal provides a coarser bite that enhances the cake's rustic charm. If you prefer a softer texture, consider blending corn flour with a bit of corn meal for the best of both worlds.
How do I know when the corn cake is done baking?
The corn cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. You can also gently press the top; it should spring back when fully baked. If the edges start to brown too quickly, you can cover the top with foil.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for better texture. The corn meal is naturally gluten-free, making this a suitable option for those with gluten sensitivities. Adjust baking time slightly as needed.
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).