Creamed Corn Snacking Cake
A taste of sweet summer corn anytime of the year!
The golden hues of summer’s bounty are most vividly represented by the sunny cobs of sweet summer corn. This fresh taste of juicy kernels smothered with salt and butter is as fleeting as the summer months. For those who want a sweet taste of summer all year round, try this recipe for Creamed Corn Snacking Cake!
Creamed Corn Snacking Cake is the perfect way to have the taste of corn in the best possible way. A tender cake fortified with some cornmeal is tenderized with the addition of creamed corn and finally laced with more corn for a triple corn threat!
The batter is super simple and requires little time and can be made without a stand or hand mixer. After mixing the sugar with honey, melted butter, oil, and eggs, the dry ingredients are gradually incorporated alongside sour cream and creamed corn. Corn kernels are finally folded into the batter to drive home the fact that it’s a corn cake through and through.
After it bakes up, let the cake rest until completely cooled.
A honey-fortified cream cheese frosting is then spread on top and the cake is ready to serve!
This Creamed Corn Snacking Cake is simple, casual, and easy to make. It’s a no-fuss and no-frill cake that welcomes you to eat it!
The cake is tender but not crumbly and has a nice sturdiness without being heavy and dense. Honey in the cake and in the frosting is subtle, but has a distinct floral quality that heightens the natural sweetness of the corn.
It tastes like summer without having the bounty of summer on hand. This snacking cake can be modified with different mix in ingredients (like blueberries for a sweet variety or goat cheese and bacon for a savory frosting-free variety). It’s great both with and without the frosting, meaning it can be made for countless different events!
Creamed Corn Snacking Cake
For the cake:
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup granulated sugar
- 2 tablespoons honey, plus more for garnish
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 (14.07 ounce) can creamed corn
- 1/2 cup sour cream, room temperature
- 1/2 cup canned corn kernels, drained
For the frosting:
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
To make the cake:
- Preheat oven 350°F and spray a 9x9 baking pan with baking spray, set aside.
- In one bowl whisk flour, cornmeal, baking powder, baking soda, and salt, set aside.
- In another bowl whisk sugar, honey, butter, and oil, whisk to combine. Whisk in eggs one at a time, whisking well after each addition.
- Gradually add the dry ingredients in 3 additions and the sour cream-creamed corn in 2 additions, beginning and ending with the dry ingredients.
- Fold in the corn kernels.
- Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. Let the cake cool completely.
To make the frosting:
- In a large bowl, beat cream cheese and butter until smooth and lump free.
- Gradually add in powdered sugar, followed by the vanilla and salt.
- If you want a flatter cake, use a serrated knife to level off the cooled cake. Spread frosting over the cooled cake, drizzle with more honey, serve, and enjoy!
Recipe adapted from Easy Gay Oven and Challenge Dairy.