This “Southern-Style Sweet Corn Cake” is a delightful and comforting dessert or side dish that perfectly bridges the gap between savory cornbread and a sweet, tender cake. As beautifully illustrated in the accompanying image, this round, golden-hued cake boasts a moist crumb studded with vibrant corn kernels, indicating a rich corn flavor and pleasing texture. The cake is elegantly sliced into wedges, with one piece pulled slightly away, revealing its inviting interior, and is lightly dusted with a delicate layer of powdered sugar, adding a touch of refined sweetness. The rustic presentation on a wooden board, surrounded by fresh corn on the cob, reinforces its wholesome, comforting appeal and hints at the natural goodness within. This recipe aims to create a cake that is moist, subtly sweet, and packed with the natural flavor of corn, making it an excellent accompaniment to a variety of meals, from BBQ and chili to a simple breakfast with coffee. Its versatility and unique flavor profile make it a standout dish that is sure to impress. This comprehensive guide will take you through preparing the batter, incorporating both creamed and whole corn for optimal texture and flavor, baking to golden perfection, and achieving that lovely powdered sugar finish, ensuring your “Southern-Style Sweet Corn Cake” is a truly memorable culinary creation.
Ingredients:
- Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour
- 1 cup (120g) fine yellow cornmeal (not coarse polenta)
- ½ cup (100g) granulated sugar (adjust to taste for desired sweetness)
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 1 cup (240ml) whole milk or buttermilk (buttermilk will yield a more tender crumb)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract (optional, but enhances overall flavor)
- Corn Components:
- 1 (15-ounce) can whole kernel corn, drained well (approx. 1 ½ cups)
- 1 (15-ounce) can creamed corn
- For Garnish (as seen in image):
- 2-3 tablespoons powdered sugar (confectioners’ sugar), for dusting
- Extra corn kernels (fresh or frozen, thawed) for scattering on the platter (optional)
- Equipment:
- 9-inch round baking pan (springform pan or standard cake pan)
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Wire cooling rack
- Small fine-mesh sieve (for dusting powdered sugar)
- Wooden serving board (optional, for presentation)
Instructions:
Part 1: Prepare Your Baking Pan and Oven
- Preheat Oven: Preheat your oven to 350∘F (175∘C). This ensures the oven is at the correct temperature before the cake enters, promoting even baking.
- Prepare Baking Pan: Grease and flour a 9-inch round baking pan. For easy removal, especially with a cake of this tender consistency, it is highly recommended to line the bottom of the pan with a circle of parchment paper after greasing, then grease and flour the parchment paper and sides of the pan again.
Part 2: Mix the Dry and Wet Ingredients
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, fine yellow cornmeal, granulated sugar, baking powder, and salt. Whisk thoroughly to ensure all ingredients are well combined and the leavening agents are evenly distributed throughout the mixture. This helps the cake rise uniformly.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the melted and slightly cooled unsalted butter, whole milk (or buttermilk), eggs, and optional vanilla extract until well combined and smooth. Ensure the butter isn’t too hot, as it can scramble the eggs.
Part 3: Incorporate the Corn and Finish the Batter
- Drain Whole Kernel Corn: Open the can of whole kernel corn and drain it very well. You can even gently press the corn against a sieve to remove excess moisture. This prevents the cake from becoming watery. The image shows distinct corn kernels within the cake.
- Add Corn to Wet Ingredients: Stir both the drained whole kernel corn and the creamed corn into the wet ingredients mixture. The combination of both types of corn will provide both texture and intense corn flavor to the cake.
- Combine Wet and Dry: Pour the wet ingredients mixture (with the corn) into the large bowl with the dry ingredients.
- Mix Until Just Combined: Using a rubber spatula, gently fold the wet and dry ingredients together. Mix until just combined. Do not overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough and dry cake rather than the desired tender crumb. A few small lumps are perfectly acceptable.
Part 4: Bake the Corn Cake
- Pour Batter into Pan: Pour the prepared cake batter evenly into the greased and floured 9-inch round baking pan. Smooth the top with a spatula if necessary.
- Bake: Place the baking pan in the preheated oven. Bake for approximately 40-50 minutes. Baking time may vary slightly depending on your oven.
- Check for Doneness: The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back lightly when touched. The image shows a beautiful golden-brown exterior.
- Cool in Pan: Once baked, remove the cake from the oven and let it cool in the pan on a wire cooling rack for about 10-15 minutes. This allows the cake to set and firm up before attempting to remove it.
- Invert and Cool Completely: After the initial cooling period in the pan, carefully invert the cake onto the wire cooling rack. Remove the parchment paper (if used) and allow the cake to cool completely before slicing and serving. Cooling completely is important for the cake’s structure and for clean slices.
Part 5: Slice, Garnish, and Serve
- Slice the Cake: Once the cake has completely cooled, transfer it to your desired serving platter or a wooden serving board, as shown in the image. Using a sharp, non-serrated knife, carefully slice the cake into wedges. The image displays the cake neatly cut into triangular pieces.
- Dust with Powdered Sugar: For an elegant finish and a touch of extra sweetness, lightly dust the top of the entire cake (or individual slices) with powdered sugar using a small fine-mesh sieve. The image clearly shows the powdered sugar dusting.
- Garnish (Optional): Scatter a few extra corn kernels (fresh or thawed frozen) around the cake on the serving board for an appealing visual touch, mimicking the image’s presentation.
- Serve: Serve the “Southern-Style Sweet Corn Cake” as a dessert, a unique breakfast item, or a delightful side dish to complement savory meals.
Tips for Success:
- Don’t Skip Draining Corn: Thoroughly draining the whole kernel corn is critical. Excess moisture will make your cake dense and possibly soggy.
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them combine more easily with the other ingredients, creating a smoother batter and a more uniform texture in the final cake.
- Measure Flour and Cornmeal Correctly: Use the “spoon and level” method for measuring flour and cornmeal (spoon into the measuring cup and level off with a straight edge) to avoid adding too much, which can result in a dry cake.
- Adjust Sweetness: The amount of granulated sugar can be adjusted based on your preference. For a more savory “cornbread-like” cake, reduce the sugar to ¼ cup. For a sweeter, dessert-style cake, you can increase it to ¾ cup or even 1 cup.
- Serve Warm or Cooled: While best served completely cooled for clean slicing, a slightly warm slice with a dollop of butter can also be incredibly comforting.
- Storage: Store leftover “Southern-Style Sweet Corn Cake” in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
Enjoy your delicious and unique “Southern-Style Sweet Corn Cake!”