Side Dishes

Sweet Corn Cake

Name: Sweet Corn Cake
Yield: 12

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.

Prep

Cook

Servings

Level

Easy

Ingredients

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

Directions

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.