recipe

Corn Cake: the easy, sweet recipe made from corn

Total time: 90 Min
Difficulty: Low
Serves: 8 people
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This sweet corn cake is an easy dessert recipe inspired by cornbread, corn pudding, and spoonbread. Unlike typical cornbread, which has more of a quick bread texture, this corn cake is made with more sugar and cornstarch, which gives it a delicate crumb—just like a cake!

Don’t think it lacks corn flavor. This recipe is made with fresh corn and corn grits, which means it packs a punch of corn flavor and texture. Topped with a sweet milk mixture and coconut flakes, each bite of this cake is tender, sweet, and very delicious. Because of its soft, moist texture, it’s usually eaten with a spoon (like a pudding) and can also be served with whipped cream or ice cream.

Tips For Making Sweet Corn Cake

You can substitute the fresh corn for frozen corn or canned corn (thawed and drain before using).

The milk can be substituted with almond milk or extra coconut milk.

Any coarse ground corn meal will work with this recipe (polenta, grits, yellow corn meal, etc.).

Use granulated white sugar, light brown sugar, or castor sugar for the batter.

Coconut flakes can be sweetened or unsweetened.

Don’t substitute or leave out the cornstarch, it makes the cake light and fluffy!

The leaves make for a pretty presentation but are not crucial for the recipe to work. Feel free to leave them out if you’re short on time.

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How To Store Corn Cake

Store the cake in the fridge for up to 4 days. Keep it in an airtight container so that it doesn’t absorb other flavors in the fridge.

Ingredients
corn cobs
4
Milk
450 ml (2 cups)
Oil
150 ml (3/4 cup)
Sugar
200 g (1 1/2 cups)
Eggs
4
corn grits
240 g (2 cups)
Cornstarch
100 g (1 cup)
Baking powder
14 g (1 tbsp)
Condensed milk
250 g (1 cup)
Coconut milk
250 ml (1 cup)
Coconut flakes
50 g

How To Make Corn Cake

Boil the corn leaves for 8 minutes.

Place the corn in a food processor and blend with the eggs.

Add the milk, oil, corn grits, cornstarch, baking powder, and sugar.

Use a silicone brush to grease the pan with butter.

Place the boiled and dried leaves in the greased baking dish.

Pour the prepared mixture into the greased baking dish and bake at 200°C (400°F) for 60 minutes.

While the cake is in the oven, make the condensed milk mixture by whisking together the condensed milk and coconut milk.

Remove the corn cake from the oven and poke holes into it using a toothpick.

Pour the coconut milk mixture over the cake while it’s still warm, this will help the liquid absorb into the cake.

Sprinkle with coconut flakes.

Slice, serve and enjoy!

Notes

To test the cake to see if it’s done, insert a wooden skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer.

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