Creamed Cornbread Cake Recipe
8 to 10 servings
- 1 cup unsalted butter
- 1 cup sugar
- 4 eggs
- 2 cups Grilled Creamed Corn (or canned creamed corn)*
- 1/4 cup water
- 3/4 cup shredded cheddar or Monterey Jack cheese
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 4 tsp. baking powder
- 1/2 tsp. Kosher Salt
- 2 to 3 Tbsp. Cinnamon Sugar
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*Use our Grilled Creamed Corn as the base in this recipe for an extra layer of flavor. If using canned creamed corn instead, make the following adjustments: omit the ¼ cup water and add an additional ¼ cup cheese.
Preheat oven to 350 degrees. In an electric mixer with the whisk attachment, cream butter and sugar. Switch to the beater attachment and add the eggs one at a time, letting each egg fully incorporate before adding the next. Mix in creamed corn, water, and cheese. Add cornmeal, flour, baking powder, and salt and mix until combined. Spread evenly into a greased 9x13 cake pan. Set pan in oven and reduce heat to 300 degrees. Bake for 45 min. Sprinkle with Cinnamon Sugar Tableside and bake for 15 more min. The top should appear sponge-like and moist, not dry like a cake, but the center should be set.
Serve warm or at room temperature. This cornbread gets even better as it sits for a few days. Store it on the counter, covered, for 2 to 3 days. If there’s any left after 3 days, transfer it to the refrigerator.
Adapted from The Baldpate Inn’s cornbread recipe