If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Ever on the search for the perfect quick breads and cakes, I created these beauties, which go a step beyond the usual cornbread and muffins. Not too much sugar and a touch of honey bring out the natural sweetness in the corn. —erinmcdowell
Makes 10 individual cakes
- 1/2 cup all-purpose flour
- 1/2 cup polenta (or very coarse yellow cornmeal)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 4 tablespoons butter, melted and cooled slightly
- 3 tablespoons honey
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup sweet corn kernels
- Crème fraîche, for serving
- Honey, for serving
- Preheat the oven to 350° F. In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt to combine.
- In a medium bowl, whisk together the butter, honey, egg, and buttermilk to combine.
- Combine the wet and the dry ingredients just to combine. Fold in the corn kernels.
- Scoop the batter into a lightly greased standard muffin molds. Fill 3/4 of the way full (these cakes won't peak; since the surface stays flat, these look more like individual cakes than do typical muffins or cupcakes).
- Bake until golden on the surface and cooked through, 12 to 15 minutes. Serve warm with a dollop of crème fraîche and a drizzle of more honey.
- This recipe is a Community Pick!