As far as I know this corn cake is uniquely mom’s dish at least this version. This dish I think is influence mostly Fujianese and it’s most sought after dish in our home when I was growing up. Every season when corns are harvested (when we see load and load of corn loading to the market stall) we knew mom would cook this dish. Her version has crust on outside, soft and gooey on inside. It’s family style; eat with rice and among other dishes.
I cook my mom version of corn cake as well as my own several versions which inspire by different countries’ spices in several blogs. Check back later for Curry corn cakes and Italian inspired corn cakes. —BestOodles