SWEET CORN CAKES
These cakes are an ode to my home state of Kansas, which I adore so much that I have an outline of it tattooed on my neck! Kansas has the dreamiest and sweetest corn you ever did eat. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Provided by Erin Jeanne McDowell
Categories dessert
Time 30m
Yield 18 mini cakes
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
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Islam Ullah
[email protected]I can't wait to try this recipe! I love cornbread and I'm always looking for new ways to make it.
Cesar Bardales
[email protected]These corn cakes are delicious! I love the combination of sweet corn and savory herbs.
Md Rahamat
[email protected]I'm not a big fan of cornbread, but these corn cakes were surprisingly good. They were light and fluffy, with a nice crispy crust.
Matthew Lloyd
[email protected]These corn cakes are a great way to use up leftover corn. I always have a few ears of corn left over after a cookout, and this is the perfect way to use them up.
Ozekie yezink Dennis
[email protected]I love that these corn cakes can be made ahead of time and then reheated when you're ready to serve. It makes them a great option for busy weeknights.
Alex T
[email protected]These corn cakes are the perfect finger food for a party. They're easy to make and always a hit with guests.
Kamran rajput
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really bland. I think I might have forgotten to add the salt.
Linda Dey
[email protected]I followed the recipe exactly and my corn cakes turned out perfectly. They were so good that I ate them all in one sitting!
MUHAMMAD AHMAD AHMAD NAZIR
[email protected]These corn cakes were a bit too dry for my taste. I think I would add a little more milk or butter next time.
peachi
[email protected]I was pleasantly surprised by how good these corn cakes were. I'm not usually a fan of cornbread, but these were light and fluffy, with a nice crispy crust.
Patrick Maher
[email protected]These corn cakes are delicious! I love the combination of sweet corn and savory herbs. They're also really easy to make, which is a major plus in my book.
Wilkister Shimzali
[email protected]I've made these corn cakes several times now and they're always a crowd-pleaser. They're so moist and flavorful, and the perfect side dish for any summer cookout.
Tolani Olugbile
[email protected]These corn cakes were a hit with my family! They were so easy to make and turned out perfectly golden and crispy. I served them with a dollop of sour cream and a sprinkle of chives, and they were absolutely delicious.