Sweet Corn Cake

For those of us who like our cornbread a little on the sweeter side, this recipe delivers a treat that’s excellent as a side to barbecue, holiday meals....or even just slathered with salted Challenge Butter for breakfast. Got a few ears of fresh corn you want to use? Cut them off the cob and swap it in for the can of whole-kernel corn.








  • 1⅓ cups all-purpose flour
  • 1 cup yellow cornmeal
  • ½ cup sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick) Challenge Unsalted Butter, melted
  • 3 eggs, lightly beaten
  • ¾ cup sour cream
  • 1 (14.7 ounce) can creamed corn
  • 1 (15.25 ounce) can sweet whole kernel corn, drained


  • 1

    Preheat oven to 375 degrees.

  • 2

    In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.

  • 3

    Stir in melted butter, eggs, sour cream, creamed corn, and whole kernel corn.

  • 4

    Pour into a greased 2-quart casserole dish.

  • 5

    Bake for 30-35 minutes, or until a toothpick inserted comes out clean.

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