Why You’ll Love this Sweet Corn Cake Recipe
When you take a bite of this sweet corn cake, you’ll immediately understand why it’s a favorite in my kitchen. The texture is delightfully moist, and the natural sweetness of the corn shines through in every mouthful.
I love how it brings a taste of summer all year round, making it perfect for any occasion. This cake is versatile too; it pairs beautifully with savory dishes or can be enjoyed as a dessert.
Plus, it’s easy to whip up, and the aroma while it bakes is simply irresistible. Trust me, once you try it, you’ll be hooked!
Ingredients of Sweet Corn Cake
When it comes to baking, having the right ingredients is key, and the sweet corn cake is no exception. This delightful treat combines a mix of textures and flavors that come together beautifully, making it a staple in many kitchens. The ingredients are straightforward, but together they create a cake that’s moist, sweet, and oh-so-satisfying.
Don’t worry if you’re not a seasoned baker; this recipe is forgiving and calls for some everyday pantry staples, along with a few special items that really elevate the flavor.
Here’s what you’ll need to whip up this delicious sweet corn cake:
- 1/3 cup Crisco shortening
- 1 cup unsalted butter, softened
- 2 cups corn masa harina
- 1/3 cup ice water
- 4 cups fresh corn kernels (or 1 lb. frozen corn kernels, thawed)
- 1/2 cup yellow cornmeal
- 3/4 cup sugar
- 1/4 cup heavy cream
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Now, let’s talk about those ingredients for a second. If you’ve never worked with corn masa harina before, don’t sweat it. It’s just finely ground corn that has been treated to make it more pliable, and it’s the secret behind that lovely texture in this cake.
You can find it at most grocery stores, often in the international aisle or the baking section. And fresh corn versus frozen? Honestly, both work well! Fresh corn has that sweet pop, while frozen is super convenient.
Whichever you choose, just make sure it’s thawed if you’re going the frozen route. Trust me, once you gather these ingredients, you’ll be one step closer to a kitchen filled with the warm, inviting aroma of sweet corn cake.
How to Make Sweet Corn Cake
Making sweet corn cake is a delightful adventure in the kitchen that even novice bakers can tackle with confidence. First things first, preheat your oven to 375 degrees. While that handy appliance warms up, grab a mixing bowl and throw in 1/3 cup of Crisco shortening and 1 cup of unsalted butter that you’ve softened—no one likes a hard block of butter in their cake. Beat these together on medium-high speed until they’re light and fluffy. I mean, you want it to look like a cloud, not a lump, right? This step is essential because it helps create that tender texture we crave in baked goods.
Once your butter and shortening are in their fluffy glory, it’s time to bring in the star of the show: 2 cups of corn masa harina. Mix it in for about 2 minutes until it’s thoroughly incorporated—this is where the magic begins. Then, add in 1/3 cup of ice water and mix on medium speed for about another minute. You want it to be fully absorbed, so don’t skimp on this step!
Now, here comes the fun part: take 4 cups of fresh corn kernels (or thawed frozen corn, if that’s what you have) and pop them into a food processor. Pulse them on and off until they’re coarsely chopped. It’s like giving your corn a little spa treatment. Set that aside because we’ll come back to it shortly.
Next, grab a 4-quart mixing bowl and combine 1/2 cup of yellow cornmeal, 3/4 cup of sugar, 1/4 cup of heavy cream, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. Once they’re together, add your masa mixture and that beautifully chopped corn. Stir everything until it’s combined well. This batter is going to look a bit rustic, and that’s perfectly okay—embrace the imperfections.
Pour your batter into a prepared pan, cover it tightly with aluminum foil to trap in the steam (trust me, this is key for moisture), and bake it in your preheated oven for about 45 minutes. As the cake bakes, your kitchen will fill with the most inviting aroma, and you might find yourself doing a little happy dance.
Once it’s done, let it cool slightly before diving into that golden, sweet goodness. Enjoy!
Sweet Corn Cake Substitutions & Variations
After baking that delicious sweet corn cake, you might wonder how to put your own twist on it.
You can swap out butter for coconut oil for a dairy-free alternative, or use almond flour instead of cornmeal for a gluten-free version.
Adding spices like cinnamon or nutmeg can bring warmth, while fresh herbs like cilantro or basil add a unique flavor.
If you like it sweeter, toss in some chocolate chips or dried fruit.
For a savory spin, mix in cheese or jalapeños.
These substitutions and variations let you create a cake that reflects your personal taste!
What to Serve with Sweet Corn Cake
Serving sweet corn cake alongside the right accompaniments can elevate your dining experience. I love pairing it with a dollop of sour cream or a drizzle of honey for a sweet and savory contrast.
Fresh cilantro or chives add a burst of freshness that complements the cake beautifully. If I’m feeling adventurous, I might serve it with a zesty salsa or a spicy chili to kick things up a notch.
For a complete meal, I often enjoy it alongside grilled meats or roasted vegetables, creating a delightful balance of flavors that truly enhances the sweetness of the corn cake.
Additional Tips & Notes
While preparing your sweet corn cake, it’s helpful to keep a few tips in mind to guarantee the best results.
First, make sure your butter and shortening are at room temperature for easy mixing. If you can, use fresh corn for a sweeter taste; frozen works too, but fresh really shines.
Don’t skip covering the pan with foil while baking; this keeps the cake moist. Once it’s done, let it cool slightly before slicing to help it set.
Finally, feel free to experiment with add-ins like jalapeños for a kick or cheese for a savory twist. Enjoy your baking!