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