Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup corn kernels (fresh or canned)
For the Honey Butter Glaze:
- 1/4 cup unsalted butter
- 1/4 cup honey
Special Equipment Needed:
- 9-inch square baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the milk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels.
5. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. While the corn cake is baking, make the honey butter glaze. In a small saucepan, melt the butter over medium heat. Add the honey and stir until well combined. Remove from heat.
8. When the corn cake is done, remove it from the oven and let it cool for 5 minutes. Then, poke holes all over the top of the cake with a toothpick.
9. Pour the honey butter glaze over the warm corn cake, spreading it evenly with a rubber spatula.
10. Let the corn cake cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
9 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 9g
Cholesterol: 80mg
Sodium: 270mg
Total carbohydrates: 43g
Dietary fiber: 2g
Total sugars: 21g
Protein: 5g
Substitutions for ingredients:
- You can use white cornmeal instead of yellow cornmeal.
- You can use honey or maple syrup instead of granulated sugar.
- You can use canned creamed corn instead of corn kernels.
Variations:
- Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy corn cake.
- Add 1/4 cup of chopped jalapeños to the batter for a spicy corn cake.
- Add 1/2 cup of blueberries to the batter for a sweet and fruity corn cake.
Tips and Tricks:
- Make sure to poke holes in the corn cake before pouring the honey butter glaze over it, so that the glaze can seep into the cake and make it extra moist and flavorful.
- You can serve the corn cake warm or at room temperature.
- You can store the corn cake in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the corn cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the corn cake, wrap it in aluminum foil and bake it in a 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation Ideas:
Serve the corn cake on a platter or cake stand, drizzled with extra honey butter glaze and garnished with fresh herbs or fruit.
Garnishes:
Fresh herbs (such as thyme or rosemary), fresh fruit (such as blueberries or strawberries), or chopped nuts (such as pecans or almonds).
Pairings:
The corn cake pairs well with coffee, tea, or milk.
Suggested Side Dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting Advice:
- If the corn cake is too dry, try adding more milk or butter to the batter.
- If the corn cake is too wet, try reducing the amount of milk or adding more flour to the batter.
Food Safety Advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food History:
Corn cake is a traditional Southern dessert that dates back to the early 19th century. It was originally made with cornmeal, sugar, and eggs, and was often served with whipped cream or fruit.
Flavor Profiles:
The corn cake has a sweet and slightly savory flavor, with a moist and crumbly texture. The honey butter glaze adds a rich and decadent sweetness to the cake.
Serving Suggestions:
Serve the corn cake as a dessert or a sweet breakfast treat.
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