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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 202.6
  • Total Fat: 6.1 g
  • Cholesterol: 25.1 mg
  • Sodium: 184.8 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Sweet Corn Cake calories by ingredient
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Sweet Corn Cake

Submitted by: JENSIEM

Introduction

Cake made with corn Cake made with corn
Number of Servings: 18

Ingredients

    4 cups corn kernels
    1/2 cup milk
    2 tsp vanilla extract
    8 tbsp butter
    8 tbsp vegetable oil
    1 cup sugar
    1/2 cup brown sugar
    4 eggs
    2 tsp baking powder
    1/2 tsp salt
    2 1/2 cups flour

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Directions

1. Preheat oven to 350F. Butter a 9X13 inch pan and set it aside.
2. Cut the kernels from the corn cobs. You should have about 2 cup (up to 1 1/4 cups is fine). In a blender, whirl the corn kernels with the milk, and vanilla. Process until the corn is almost completely pureed (there will still be some texture to the mixture, but you want it as smooth as possible without straining it). Set the mixture aside.
3. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Beat in the brown sugar. Scrape down the sides of the bowl and beat in 1 egg. Beat 30 seconds, scrape down the sides of the bowl and add the second egg. Beat 30 seconds and scrape down the sides of the bowl again. Beat in the baking powder and salt. Add the corn-milk mixture and beat just to mix everything together. Stir in the flour just to combine thoroughly.
4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the cake cool. Serve at room temperature plain, with whipped cream and/or blueberries.

Serving Size: makes 18 squares

Number of Servings: 18

Recipe submitted by SparkPeople user JENSIEM.






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