Sweet Corn Cake
Sweet corn cake offers a moist, tender texture with a delightful corn flavor, perfect for family gatherings, potlucks, or as a comforting dessert with a hint of vanilla.
Ingredients
Instructions
- Using an electric mixer, cream the margarine and sugar.
- Beat in the egg, milk, and vanilla.
- Add flour, cornmeal, baking powder, and salt; beat just until smooth.
- Pour the batter into a greased 9 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're looking for a gluten-free option, substitute the flour with a gluten-free blend. You can also add mix-ins like corn kernels or jalapeños for added texture and flavor. Make sure not to overmix the batter to maintain a light and fluffy texture.
Serving Suggestions
Sweet corn cake is delightful on its own but pairs beautifully with fresh fruit or a scoop of ice cream for dessert. You can also serve it as a side dish with savory meals like grilled chicken or BBQ. Drizzle with honey or maple syrup for extra sweetness, or serve alongside a dollop of whipped cream for a special touch.
Storage & Reheating
Store leftover sweet 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, simply place slices in the microwave for about 15-20 seconds until warmed through, or enjoy it cold as a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Corn Cake contains roughly 466 calories, with 7g protein, 56g carbohydrates, and 23g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 628mg per serving (27% 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 canned corn in this recipe?
Yes, you can add canned corn for added texture and sweetness. Just drain and rinse it before folding into the batter, but be mindful of the moisture it adds. You may want to reduce the milk slightly to compensate.
How do I know when the corn cake is done baking?
The corn cake is done when the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Baking times may vary slightly based on your oven, so keep an eye on it after the 25-minute mark.
Can I freeze the sweet corn cake?
Absolutely! To freeze, cool the cake completely, then wrap it tightly in plastic wrap and aluminum foil. It can last in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
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).