Can I use frozen corn instead of fresh corn for this sweet corn cake?

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.

Can I make this sweet corn cake ahead of time?

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.

How do I store leftover sweet corn 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.

Can I freeze sweet corn cake?

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.

Sweet Corn Cake with Hot Brown Butter Glaze

Description

Indulge in the sweetness of summer with this irresistible Sweet Corn Cake recipe. Featuring fresh corn and a luscious brown butter glaze.

Ingredients

Units Scale

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

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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