Corn Cake Recipe
Fresh sweet corn always reminds me of summer time and I try to use fresh corn as much as possible whenever it’s in season. My moist & delicious Corn Cake makes for a great breakfast, brunch, light meal or side dish. This versatile corn cake recipe is that it can be made either sweet or savory depending upon your mood or personal preference ☺. I have decided to make a sweet version here, but check below at the bottom of the recipe to see the savory version. The recipe is fairly similar & equally delicious! You can also just as easily use frozen corn (well thawed & drained) for this dish and enjoy it all year round.
MOIST & DELICIOUS SWEET CORN CAKE
3½ to 4 cups fresh corn kernels
1 cup milk
1 cup unsalted butter, cubed & softened at room temperature
¾ cup sugar
8 eggs, separated
¾ cup rice flour
1 tbsp baking powder
pinch of freshly grated nutmeg
½ tsp vanilla extract
½ cup heavy cream
1 tsp salt
you will also need a well buttered 9x12” baking pan
Preheat the oven to 350 degrees F, making sure there is an oven rack available in the center of the oven.
Using a blender, combine the corn kernels with the milk & blend until you have a thick, coarse puree. Set aside until needed.
Using a kitchen stand mixer, cream the butter with the sugar until smooth & creamy. Now slowly, one by one, add in the 8 egg yolks until just incorporated. Next, add in the rice flour along with the baking powder, nutmeg, vanilla, heavy cream & the coarsely pureed corn/milk mixture. Mix well to combine all of the ingredients & then transfer the mixture to a large mixing bowl, set aside until needed.
Now using a clean mixing bowl for your kitchen stand mixer (or you can use a hand held mixer), beat the egg whites along with the salt until you have fairly stiff peaks.
Then carefully add ¼ of the beaten egg white mixture to the corn mixture & mix carefully to combine. Now slowly fold in the rest of the egg whites in quarter portions until everything is just barely mixed together. It’s fine if a few streaks remain.
Next, carefully pour the batter into your buttered baking dish & smooth out the top with a spatula. Then bake the cake on the center oven rack until it is just lightly browned, about 50-55 minutes. A tooth pick inserted in to the center of the cake should come out clean. Let the cake cool for 25-30 minutes & then cut it into little squares. Serve with a little dusting of powdered sugar, some fresh berries & a nice dollop of whipped cream or vanilla ice cream (or gelato or sorbet if you prefer).
To make a savory version of this dish, simply omit the sugar/vanilla extract & substitute the following ingredients along with the egg yolks instead:
1” piece of ginger, peeled & finely grated
3-4 small green Thai chilies, finely minced
2 tbsp freshly chopped cilantro leaves
½ tsp fresh chopped rosemary leaves – optional
2 tbsp Parmesan cheese, freshly grated
salt & pepper, to taste
Of course, you can also omit serving the savory cake with powdered sugar, fresh berries & ice cream.
You Should Also Read:
Summer Corn Pudding Recipe
Crunchy Corn Fritters Recipe
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