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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. —Erin McDowell
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!