Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Try our Sweet Corn Cake the next time you are looking for a satisfying side dish.

Sweet Corn Cake

Yields6 Servings
Cook Time1 hr 5 mins

 1 Nature's Yoke egg yolk
 ¾ cup butter
  cup cornmeal
 ½ cup water
 3 cups frozen corn, thawed and drained
 ½ cup cornmeal
  cup sugar
 ¼ cup cream
 ½ tsp salt
 1 tsp baking powder

1

Cream first four ingredients and set aside.

2

Put corn in blender and pulse to chop coarsely. Add to creamed mixture.

3

Add remaining ingredients and stir. Do not overmix. Pour into 8 x 11 baking dish.

4

Bake covered at 375 F. for 45 Minutes. Uncover and bake 20 Minutes or more until the center is set and edges are browned.

Ingredients

 1 Nature's Yoke egg yolk
 ¾ cup butter
  cup cornmeal
 ½ cup water
 3 cups frozen corn, thawed and drained
 ½ cup cornmeal
  cup sugar
 ¼ cup cream
 ½ tsp salt
 1 tsp baking powder

Directions

1

Cream first four ingredients and set aside.

2

Put corn in blender and pulse to chop coarsely. Add to creamed mixture.

3

Add remaining ingredients and stir. Do not overmix. Pour into 8 x 11 baking dish.

4

Bake covered at 375 F. for 45 Minutes. Uncover and bake 20 Minutes or more until the center is set and edges are browned.

Sweet Corn Cake