Honeyed Sweet Corn Cakes

August 13, 2021
2 Ratings
Photo by Mark Weinberg
  • Prep time 25 minutes
  • Cook time 15 minutes
  • Makes 10 individual cakes
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 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

What You'll Need
Watch This Recipe
Honeyed Sweet Corn Cakes
  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (127 g) polenta (or very coarse yellow cornmeal)
  • 1/3 cup (66 g) sugar
  • 1 1/2 teaspoons (6 g) baking powder
  • 1 pinch salt
  • 4 tablespoons (57 g) butter, melted and cooled slightly
  • 3 tablespoons (64 g) honey
  • 1 (57 g) egg
  • 1/2 cup (123 g) buttermilk
  • 1/2 cup (75 g) sweet corn kernels
  • Crème fraîche, for serving
  • Honey, for serving
  1. 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.
  2. In a medium bowl, whisk the flour, polenta, sugar, baking powder, and salt together to combine.
  3. 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.
  4. 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.)
  5. Serve the cakes warm, or cool to room temperature. Serve with a dollop of creme fraiche and a drizzle of honey.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

1 Review

prema November 19, 2017
What can I do to substitute egg