Kentucky Corn Cake
Kentucky Corn Cake offers a moist, tender treat with sweet corn flavor, perfect for brunch or as a side dish for family gatherings and comfort meals.
Ingredients
Instructions
- Preheat the oven to 450°F (232°C).
- Mix all ingredients until well combined.
- Pour batter into cupcake papers placed in large muffin tins.
- Bake for 10 to 15 minutes until golden and cooked through.
Tips & Substitutions
For an extra flavor boost, consider adding fresh corn kernels or jalapeños to the batter. If you're out of cornmeal, you can substitute with finely ground polenta or even ground oats for a different texture. Adjust the sugar based on your preference for sweetness, especially if you plan to serve it with syrup or fruit. Be careful not to overmix the batter to ensure a light texture.
Serving Suggestions
Serve Kentucky Corn Cake warm, topped with butter or honey for a delightful treat. It pairs beautifully with a Raw Vegetable Salad for a refreshing contrast or with Famous Rotel Cheese Dip for a savory twist. For a heartier meal, consider serving alongside grilled meats or barbecue dishes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a microwave for about 20-30 seconds, or warm them in an oven at 350°F (175°C) for about 10 minutes. This will help maintain their texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Corn Cake contains roughly 373 calories, with 6g protein, 62g carbohydrates, and 12g fat. It is a good source of vitamin C (19% of the Daily Value), calcium (18% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 901mg per serving (39% 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 make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder you use is also gluten-free to keep the entire dish safe for those with gluten sensitivities.
What can I do if the batter is too thick?
If you find the batter too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency. The moisture will also help the corn cake bake evenly and remain fluffy.
Can I freeze the corn cakes?
Absolutely! Allow the corn cakes to cool completely, then wrap them in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven.
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).