Sweet Corn Cake topped off with a Hot Butter Glaze that makes this cake so delicious and buttery. Sweet Corn Cake is perfect for a Sunday dinner.
Back in August 2014, I had the pleasure of attending a Sweet Corn Farm Event hosted by Beyer Farm and the Monsanto Company. It was an eye-opening experience that gave me a newfound appreciation for the hard work that goes into farming. As a food blogger, it was fascinating to learn about the journey of sweet corn from field to table.
The event was not only informative but also a great opportunity to connect with fellow food bloggers in Cincinnati. It turns out there’s a whole community of us passionate about sharing our love for food! We all have different stories, but we’re united by our desire to spread joy through delicious recipes and culinary adventures.
The highlight of the event was undoubtedly the delicious farm-to-table meal prepared by Leah Beyer, the talented food blogger behind Beyer Beware. From savory dishes like steak and pulled pork to a refreshing spinach and arugula salad, every bite was a celebration of fresh, local ingredients. And of course, there was plenty of sweet corn to enjoy!
But the real showstopper was dessert: a S’mores bar with unique and mouthwatering flavors like Goat Cheese and Salted Caramel, Cinnamon Crunch, and even Gin & Tonic. It was pure indulgence, and it left me craving more sweet corn creations.
Inspired by the event, I set out to develop the ultimate sweet corn cake recipe. I wanted to capture the essence of summer in every bite, with the perfect balance of sweetness, moisture, and corn flavor. After much experimentation, I finally achieved the perfect sweet corn cake that is moist, buttery, and incredibly delicious.
The Secret to the Perfect Sweet Corn Cake
The key to this irresistible sweet corn cake lies in a few simple but essential ingredients and techniques:
Fresh Sweet Corn: If possible, use fresh sweet corn cut straight from the cob. The natural sweetness and vibrant flavor of fresh corn will elevate your cake to new heights.
Sweet Cream Corn: For added richness and creaminess, incorporate a can of sweet cream corn into your batter. This secret ingredient will make your cake incredibly moist and tender.
Brown Butter Glaze: The finishing touch is a luscious brown butter glaze that adds a depth of flavor and a touch of elegance. The nutty aroma and caramel notes of brown butter perfectly complement the sweetness of the corn.
How to Make Sweet Corn Cake
Roast the Corn: If using fresh corn, roast it in the oven for 10 minutes to enhance its flavor. This step is optional but highly recommended.
Cream the Butter and Sugar: In a mixing bowl, cream together softened butter and sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, cornmeal, baking powder, and salt.
Alternately Add Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients.
Fold in Corn: Gently fold in the roasted corn kernels and sweet cream corn.
Bake to Golden Perfection: Pour the batter into a prepared baking pan and bake until a toothpick inserted into the center comes out clean.
Make the Brown Butter Glaze: While the cake is baking, melt butter in a saucepan over medium heat until it turns a deep golden brown. Remove from heat and whisk in powdered sugar and a splash of vanilla extract until smooth.
Glaze and Enjoy: Once the cake has cooled slightly, drizzle the brown butter glaze over the top. Let it set for a few minutes before slicing and serving.
Tips for Success
- Don’t overmix the batter, as this can result in a tough cake.
- Use room temperature ingredients for better incorporation.
- Adjust the sweetness of the glaze to your liking by adding more or less powdered sugar.
- Serve the sweet corn cake warm with a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy the Sweetness of Summer
This Sweet Corn Cake is the perfect way to savor the flavors of summer. Whether you’re enjoying a slice on a warm afternoon or serving it as a dessert for a special occasion, it’s sure to impress your family and friends. So go ahead and make this delightful treat, and let the sweetness of summer fill your kitchen and your heart.
Commonly Asked Questions
While fresh corn cut off the cob is ideal for the best flavor, you can substitute it with frozen corn. If using frozen corn, thaw it completely and pat it dry before incorporating it into the batter.
Yes, you can bake the cake a day in advance and store it, covered, at room temperature. Prepare the glaze just before serving and drizzle it over the cake.
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
Similar Recipes
If you enjoy corn or cake recipes like this, you will enjoy the ones below:
- Salted Caramel Corn Ice Cream Recipe
- Chili Cornbread Casserole Recipe
- Skillet Buttery Cornbread Recipe
- Mini Chili Stuffed Cornbread Muffins
- Homemade Cornbread Stuffing Recipe
*I was provided a travel stipend by Monsanto to offset transportation costs to and from the Beyer Farm event. No other compensation was received. All opinions expressed are my own.
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Sweet Corn Cake with Hot Butter Glaze
- Total Time: 1 hour 5 minutes
- Yield: 8–10 1x
Description
Indulge in the sweetness of summer with this irresistible Sweet Corn Cake recipe. Featuring fresh corn and a luscious brown butter glaze.
Ingredients
- 1 c. sweet whole kernel corn (fresh) or creamed canned corn
- 2 tbsp. butter, melted
- 2 1/2 sticks unsalted butter, room temperature
- 2 c. sugar
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 tbsp. butter flavor or extract (optional)
- 2 1/2 c. cake flour
- 1/2 c. corn flour ( I used Masa Instant Corn Flour)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 c. buttermilk, room temperature
- 1 c. sour cream
GLAZE
- 1 stick unsalted butter
- 1 1/4 c. powdered sugar
- 1 tsp. salt
- 1 tbsp. Milk
Instructions
- Preheat oven to 350 Degrees and spray a round cake pan with baking spray and set aside. IF YOUR USING THE CORN: Add the sweet corn in a small shallow bowl and toss in the 2 tablespoons of melted butter.
- Turn the corn on a baking sheet and roast in the oven for 10 minutes. Once the corn has roasted, turn it into a food processor or chopper and pulse until well chopped (pulse just a few times). You can also use the cup of creamed corn and skip this step altogether.
- In a large bowl, cream the butter and add the sugar until light and fluffy. Blend in the eggs one at a time. Now add the vanilla extract and butter extract (if you have it).
- In a separate bowl, sift the cake and corn flour. Slowly add the flour to the wet ingredients. Add the baking powder, soda, and salt.
- Slowly pour in the buttermilk and add the sour cream. Fold in the sweet corn or creamed corn.
- Pour in the cake batter spread evenly, and bake for 35 to 40 minutes on middle rack or until the toothpick is inserted and comes out clean. Allow the cake to cool.
- Once the cake is ready to be removed, place on top of a cooling rack (my cake was very soft and moist so be careful).
- Melt the stick of butter in a small saucepan on low to medium heat. Allow it to melt until it turns brown amber and smells nutty. Stir to avoid burning.
- Remove from heat add the powdered sugar and whisk until well blended. Add the salt and milk and whisk a little more until all ingredients are absorbed ( should be smooth and creamy).
- Immediately pour on top of the cake until completely used. Allow to set on the cake and serve.
Notes
Instead of roasting the corn you can just use a cup of canned cream sweet corn
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Omg this was AMAZING! My whole family loved it! Iām saving this one to make again and again. Thank you so much for sharing this great recipe!
Awesome Anna! I am so glad you liked it!
this is awesome i will try this tonight with my fam thank you
microbialogic