Are you looking for a quick and easy side dish that's bursting with flavor and guaranteed to impress? Look no further! This sweet corn cake recipe is a delicious homemade option perfect for weeknight dinners or weekend barbecues. It's surprisingly simple to make, even for beginner cooks, and the results are incredibly satisfying. This recipe offers a delightful blend of sweet corn's natural sweetness and a subtly savory cornbread base, making it the perfect complement to grilled meats, salads, or chili. Get ready to elevate your next meal with this unbelievably easy and healthy side!
Ingredients:
- 1 cup yellow cornmeal (finely ground for a smoother texture)
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1 large egg
- 1 cup milk (whole milk recommended for richness)
- 1 cup fresh or frozen sweet corn kernels (thawed if frozen)
- 2 tablespoons melted unsalted butter (plus extra for greasing the pan)
Instructions:
Get started: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan with butter or cooking spray. This simple step prevents sticking and ensures easy removal of your delicious corn cake.
Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar. Make sure all the dry ingredients are thoroughly combined to ensure even baking.
Mix wet ingredients: In a separate bowl, whisk together the egg, milk, and melted butter until well blended.
Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in a tough cornbread.
Add the corn: Fold in the sweet corn kernels. Gentle folding preserves the texture of the corn.
Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it after 20 minutes as ovens can vary.
Cool and serve: Let the corn cake cool in the pan for a few minutes before cutting and serving. Enjoy warm as a delightful side dish!
Tips for the Best Sweet Corn Cake:
- Fresh corn is best: If possible, use fresh, sweet corn for the best flavor.
- Don't overmix: Overmixing the batter will result in a tough cornbread. Mix just until the ingredients are combined.
- Check for doneness: Use a toothpick to check for doneness. If it comes out clean, the cake is ready.
- Adjust sweetness: If you prefer a sweeter cornbread, add a tablespoon or two more sugar.
Variations:
- Spicy Corn Cake: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the batter for a spicy kick.
- Cheesy Corn Cake: Stir in ½ cup of shredded cheddar cheese or Monterey Jack cheese for a cheesy twist.
- Herb Corn Cake: Add a tablespoon of chopped fresh herbs like chives or cilantro for a fresh, herbaceous flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 200-250
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fat: 8-10g
This easy sweet corn cake recipe is a versatile and delicious addition to any meal. Enjoy experimenting with different variations to find your perfect recipe! It’s a quick dinner idea that is also a healthy and delicious dish for your family. Homemade cooking doesn't get much easier than this! This is truly one of the best recipes for a simple yet impressive side dish.