sweet corn cake recipe

Written BySheba G Updated On
sweet corn cake recipe
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The Best sweet corn cake recipe

I’m so excited to share my favorite sweet corn cake recipe with you all. This classic American dessert has been a staple in my family for generations, and for good reason. The combination of fresh corn, sugar, and spices is absolute perfection.

Every time I make it, my kids beg for seconds (and sometimes even thirds!) The best part? It’s ridiculously easy to whip up and can be made in under an hour.

I like to serve it warm with a scoop of vanilla ice cream, but it’s just as delicious on its own. And let’s talk about the health benefits – sweet corn is packed with fiber, vitamins, and minerals. Plus, using fresh corn means you get that lovely burst of sweetness without any added sugars.

My family loves it as a special treat after dinner or as a side dish for potlucks. I’ve even taken it to picnics and barbecues, where it’s always a hit. The recipe itself is pretty straightforward – just mix together the dry ingredients, add in some melted butter and buttermilk, then fold in the chopped corn kernels.

Don’t overmix the batter; you want it to stay nice and tender. When you’re ready to bake, pop that cake into the oven and let the magic happen! It’ll be golden brown and fragrant in no time.

Sweet Corn Cake

Sweet Corn Cake

4.6 from 748 votes

A moist and tender cake infused with sweet corn flavor. This easy dessert combines fresh or frozen corn with a buttery batter for a unique treat.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 1/2 cups fresh or frozen sweet corn kernels

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9-inch round cake pan with butter or nonstick spray and set aside.
3In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt until combined.
4Set the dry mixture aside.
5In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with the flour mixture.
8Mix on low speed just until combined; do not overmix.
9Fold in the sweet corn kernels gently with a spatula until evenly distributed throughout the batter.
10Pour the batter into the prepared cake pan and spread it evenly.
11Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
12Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

🔧Equipment

9-inch round cake pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 48g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 6g

📝Notes

For extra sweetness, brush the warm cake with a simple syrup made from equal parts sugar and water. You can also substitute frozen corn; thaw and pat dry before using.

Watch Video Of How Sweet Corn Cake Works

This sweet corn cake recipe is always a crowd-pleaser – whether you’re serving it at a family gathering or just need a quick dessert fix after dinner.

One of my favorite things about this recipe is how well it stores – simply slice any leftovers into individual portions and refrigerate or freeze them for later use.

And don’t even get me started on reheating ideas – try warming up slices in the microwave or oven for a few minutes until crispy on top.

❓ Frequently Asked Questions About Sweet Corn Cake

Q: What type of corn should I use for this recipe?

For this sweet corn cake recipe, you’ll want to use fresh corn kernels – preferably from an ear of corn that’s been freshly harvested or frozen.

Q: Can I substitute other types of sugar for granulated sugar?

While granulated sugar is my go-to choice for this recipe, you can experiment with other types of sugar if you prefer – such as brown sugar or turbinado sugar.

Q: How do I prevent the cake from becoming too dense?

Avoid overmixing the batter – stop mixing once all the dry ingredients are incorporated into the wet ones.

Q: Can I make this sweet corn cake recipe ahead of time?

You can prepare the batter up to 24 hours in advance – just store it in an airtight container in the fridge until ready to bake.

Q: What’s the best way to store leftover sweet corn cake?

Slice any leftovers into individual portions and refrigerate or freeze them for later use.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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