It’s Corn! A big… delicious cake?
June is my birthday month, so we get an extra special treat! Have you ever had corn ice cream? If you haven’t, you should go find some. If you have, you know that it is quite fabulous and you know that corn goes quite well in desserts. Enter this recipe: the creamed corn birthday cake. The secret ingredient: a can of creamed corn, of course! Sweet enough without being too much. Top with non dairy whipped topping (or other frosting if that’s more your thing) and rainbow sprinkles for that added ~ pizzazz ~ .
Here’s what you’ll need to make it.
And here’s what the finished product looks like at my house. I used a little tiered pan to make 4 mini cakes this size.
It’s Corn! A Big Birthday Cake!
Ingredients
1 cup all purpose flour
1 1/3 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
6 Tbsp unsalted butter (5 Tbsp for mixing into recipes and 1 Tbsp for coating the cake pan)
2 whole eggs + 1 additional egg yolk
3/4 cup milk (I used oat milk)
1/4 cup whole milk ricotta
1/4 cup sour cream
2 tsp vanilla extract
1 can of cream corn
Directions
Place oven rack in middle of oven and preheat oven to 350 F.
Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar together in large bowl.
Pour the can of cream corn into a pan and heat on the stovetop over medium-low heat for about 5 minutes, until it begins to thicken and darken in color. Remove from heat.
Add 5 Tbsp of butter to the hot corn and whisk until well incorporated. Then add the milk, ricotta, and sour cream. Whisk until well incorporated. This should have hopefully reduced the temperature of the mixture enough to prevent egg scrambling. Add the eggs and egg yolk to this mixture, and again whisk until well incorporated.
Add the corn mixture to the flour/cornmeal mixture. Mix until it just comes together.
Using your reserved 1 Tbsp of butter, coat the cake pan of your choosing to prevent the sticking of the cake.
Pour your cake batter into your prepared pan and spread evenly. Bake until the top is golden brown and a toothpick stuck into the center comes out clean. If you use a 9-in round pan, it should take about 40 min. If you have used a different size pan, you may find this link useful for times: https://blog.wilton.com/cake-baking-serving-guide/
Remove the cake from the oven and place on a baking rack. Cool for about 5 minutes in the pan. Then remove cake from the pan and allow to cool to room temperature before adding any frosting.
