This Creamy Corn Cake with Cream Cheese is a moist, tender, and subtly sweet cake that beautifully showcases the flavor of fresh corn, enhanced by the richness and slight tang of cream cheese. It’s a unique and comforting cake that straddles the line between sweet and savory, making it a delightful treat for breakfast, brunch, or as a light dessert. The base of the cake is a creamy batter made with fresh corn kernels (often scraped directly from the cob), cream cheese, eggs, sugar, a small amount of flour or cornmeal for structure, and a leavening agent. Some recipes also include milk or cream for added moisture and richness. 1 The fresh corn provides a natural sweetness and a slightly chewy texture, while the cream cheese contributes a smooth, creamy consistency and a subtle tanginess that balances the sweetness. The eggs bind the ingredients together and provide structure, resulting in a tender crumb. The small amount of flour or cornmeal ensures the cake holds its shape without becoming too dense. The batter is typically baked in individual ramekins or a small cake pan until golden brown and set. The baking process allows the flavors to meld together, creating a harmonious blend of sweet corn and creamy cheese. The finished Creamy Corn Cake with Cream Cheese is moist and tender, with a delicate crumb and a noticeable sweetness from the corn. It can be enjoyed warm or at room temperature and is often served plain to appreciate its unique flavor profile. However, it also pairs well with simple toppings like a dollop of sour cream, a sprinkle of powdered sugar, or a drizzle of honey or maple syrup for added sweetness. Its unique flavor and texture make it a memorable and comforting treat that is a departure from traditional cakes.
The texture of Creamy Corn Cake with Cream Cheese is notably moist and tender, with a creamy consistency contributed by the cream cheese. The fresh corn kernels add a slight chewiness and a pleasant burst of texture throughout the cake. The crumb is delicate and soft, making each bite melt in your mouth.
The flavor profile is a delightful balance of sweet and subtly tangy. The natural sweetness of the fresh corn is the star, complemented by the rich and slightly tangy flavor of the cream cheese. The eggs add richness, and a touch of sugar enhances the overall sweetness without being overpowering. The result is a unique flavor that is both comforting and intriguing.
Creamy Corn Cake with Cream Cheese is a versatile treat that can be enjoyed at various times of the day. It makes a wonderful and slightly unusual breakfast or brunch option. It also serves as a light and satisfying dessert, especially for those who prefer less intensely sweet treats. Its unique flavor profile can also make it a surprising and welcome addition to a tea party or a light snack.
The preparation of Creamy Corn Cake with Cream Cheese involves blending fresh corn kernels with cream cheese, eggs, and other wet ingredients, then mixing in the dry ingredients, and finally baking the batter until golden brown and set. The process typically begins by cutting the kernels off fresh ears of corn. These kernels are then blended together with softened cream cheese, eggs, sugar, and any liquid ingredients like milk or cream until relatively smooth, although some recipes leave a bit of texture. Dry ingredients, such as flour or cornmeal, baking powder, and salt, are mixed separately and then gently folded into the wet corn and cream cheese mixture until just combined. The batter is then poured into greased individual ramekins or a small cake pan. The cakes are baked in a preheated oven until they are golden brown on top and a toothpick inserted into the center comes out clean. They are usually cooled slightly before serving.
Ingredients:
- 4 ears of yellow corn (white corn also works), kernels removed (about 2 cups)
- 4 oz cream cheese, softened
- 2 large eggs
- ½ cup granulated sugar (adjust to taste)
- ¼ cup all-purpose flour or fine cornmeal
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk or cream (optional, for extra moisture)
- Butter or oil, for greasing
Optional Toppings:
- Powdered sugar
- Sour cream
- Honey or maple syrup
- Fresh berries
Equipment:
- Sharp knife
- Blender or food processor
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
- Individual ramekins or a small cake pan
Instructions:
- Prepare the Corn: Cut the kernels off the ears of corn. You should have about 2 cups of corn kernels.
- Blend Wet Ingredients: In a blender or food processor, combine the corn kernels, softened cream cheese, eggs, and sugar. If using, add the milk or cream. Blend until relatively smooth, but some small pieces of corn may remain for texture.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together the flour or cornmeal, baking powder, and salt.
- Combine Wet and Dry: Pour the blended corn mixture into the bowl with the dry ingredients. Gently fold until just combined. Be careful not to overmix.
- Preheat Oven and Prepare Baking Vessels: Preheat your oven to 350°F (175°C). Grease individual ramekins or a small cake pan with butter or oil.
- Pour Batter: Pour the corn batter evenly into the prepared ramekins or cake pan.
- Bake the Cakes: Bake for 20-25 minutes for ramekins, or 30-35 minutes for a small cake pan, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Slightly: Let the cakes cool in the ramekins or pan for a few minutes before serving.
- Serve: Serve the Creamy Corn Cake warm or at room temperature. You can enjoy it plain or with optional toppings like a dusting of powdered sugar, a dollop of sour cream, a drizzle of honey or maple syrup, or fresh berries.
Enjoy this unique and delicious Creamy Corn Cake with Cream Cheese!