This creamy corn cake is a luscious fusion of sweet corn, rich cheeses, and a custard-like texture that’s both satisfying and versatile. Inspired by Brazilian and Southwestern flavors, it’s a cross between cornbread and a soft corn pudding. The creamed corn and cheese create a velvety interior, while the top bakes into a golden, slightly crisp crust. It’s perfect as a side dish for grilled meats, chili, or even as a standalone comfort food. Whether served warm or chilled, it’s a crowd-pleaser that balances sweetness, saltiness, and creaminess in every bite.
Ingredients:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ⅛ tsp chile powder (optional, for a subtle kick)
Wet Ingredients:
- 2 large eggs, beaten
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 3 tbsp canola oil
Add-ins:
- 1 can (14.5 oz) creamed corn, half-drained
- 1 cup shredded Muenster cheese (or cheddar, Monterey Jack, or a mix)
- 1–2 jalapeños, deseeded and finely chopped (optional)
👩🍳 Instructions:
Step 1: Prep the Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking pan or a cast iron skillet. If using a skillet, preheat it in the oven for 10 minutes to help crisp the bottom of the cake.
🧈 Pro Tip: Add a pat of butter to the hot skillet before pouring in the batter for an extra golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and chile powder (if using). This forms the base of your cake and ensures even distribution of leavening agents.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, buttermilk, and oil until smooth. This mixture adds moisture and richness to the cake.
Step 4: Create the Batter
Gently fold the wet ingredients into the dry mixture using a large spoon or spatula. Stir until just combined—don’t overmix, or the cake may turn out dense.
🎯 Texture Check: The batter should be thick but pourable. If it’s too runny, add a tablespoon of flour. If too thick, add a splash of milk.
Step 5: Add the Creamed Corn and Cheese
Drain about half the liquid from the creamed corn using a mesh strainer. Fold the corn, shredded cheese, and chopped jalapeños into the batter. These ingredients bring the creamy, cheesy magic to life.
🧀 Cheese Swap: Try smoked gouda or pepper jack for a bold twist.
Step 6: Bake to Perfection
Pour the batter into your prepared pan or skillet. Smooth the top with the back of a spoon. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
⏱️ Note: The center may remain slightly creamy—this is part of the charm!
Step 7: Cool and Serve
Let the cake rest for 15–20 minutes before slicing. This helps it firm up and makes serving easier. Serve warm for ultimate comfort, or refrigerate and enjoy chilled for a firmer texture.
🍽 Serving Ideas:
- Pair with chili, BBQ ribs, or grilled chicken.
- Serve with a dollop of sour cream or salsa.
- Cut into squares and serve as a brunch side.
- Crumble over a salad for a savory-sweet crunch.
🔄 Variations:
- Sweet Version: Add ½ cup sweetened condensed milk and skip the jalapeños.
- Tropical Twist: Mix in shredded coconut and pineapple bits.
- Sugar-Free: Use a sugar substitute and skip the condensed milk.
Would you like a version with mango and cream cheese or maybe a sugar-free spin with almond flour? I’ve got plenty of creative riffs to keep your baking game fresh and fabulous!