- Prep time 25 minutes
- Cook time 15 minutes
- Makes 10 individual cakes
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 Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
(60 g) all-purpose flour
(127 g) polenta (or very coarse yellow cornmeal)
(66 g) sugar
1 1/2 teaspoons
(6 g) baking powder
(57 g) butter, melted and cooled slightly
(64 g) honey
(57 g) egg
(123 g) buttermilk
(75 g) sweet corn kernels
Crème fraîche, for serving
Honey, for serving
- Preheat the oven to 350°F with oven racks in the upper and lower thirds of the oven. Lightly grease ten 4-ounce paper baking cups, ramekins, or the cavities of a 12-cup muffin pans with nonstick spray and place on two baking sheets.
- In a medium bowl, whisk the flour, polenta, sugar, baking powder, and salt together to combine.
- In a medium bowl, whisk the melted butter, honey, eggs, and buttermilk together to combine. Add the dry ingredients and mix with a silicone spatula until evenly combined. Fold in the corn kernels.
- Scoop the batter into the prepared cups or ramekins, filling each about ¾ full. Bake the cakes until they are golden at the edges and a toothpick inserted into the center comes out clean, 12-15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold, if desired. (If using paper molds, you can just peel them away - use a small offset spatula to remove from muffin pans, or serve directly in ramekins.)
- Serve the cakes warm, or cool to room temperature. Serve with a dollop of creme fraiche and a drizzle of honey.