Raspberry Corn Cake

Raspberry Corn Cake
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 266.4
  • Total Fat: 4.6 g
  • Cholesterol: 42.4 mg
  • Sodium: 226.6 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Raspberry Corn Cake calories by ingredient


Moist cornbread-like cake with raspberries. Moist cornbread-like cake with raspberries.
Number of Servings: 10


    Non Stick Cooking Spray
    1 Cup Corn
    6 TBSP Light Butter
    1/3 Cup Water
    2 tsp Lemon Juice
    2 tsp Vanilla Extract
    2 Eggs
    2 Cups + 2 TBSP Flour
    1 1/4 Cups Sugar
    2 tsp Baking Powder
    1 tsp Salt
    1/2 tsp Baking Soda
    2 Cups Raspberries
    Optional: Extra Raspberries & Powdered Sugar for Topping!


1) Preheat oven to 325 degrees & grease a 9" pie pan, then line it with wax paper & spray more cooking spray on top.
2) In a food processor or blender, combine corn, butter, water, lemon juice, vanilla & eggs and blend until smooth.
3) Combine the 2 cups of flour, sugar, baking powder, salt, and baking soda in a large bowl until well mixed.
4) Add corn batter to dry ingredients & mix well.
5) Toss the raspberries with the 2 TBSP of flour and then add to the mixture as well.
6) Pour batter into pan & bake for about an hour, cool for 10 minutes & remove wax paper, and allow to cool completely. Garnish w/ optional ingredients if desired.

Enjoy! Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user XSUNSHINEEE.