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
10 individual cakes
polenta (or very coarse yellow cornmeal)
1 1/2 teaspoons
butter, melted and cooled slightly
sweet corn kernels
Crème fraîche, for serving
Honey, for serving
In This Recipe
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.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.