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Buttery Sweet Corn Cake

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  • 1 ⅓ 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 ounces) can creamed corn

  • 1 (15.25 ounce) can sweet whole kernel corn, drained



  1. Preheat oven to 375 degrees.

  2. Combine flour, cornmeal, sugar, baking powder, and salt in a large mixing bowl.

  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.

Serves 12

Chefs Tips:

  • To add a bit of heat, consider adding ¼ cup of diced green chilies or finely diced chipotle pepper to the batter.

  • Cheese lovers will like this idea! Add 1 cup of shredded pepper jack cheese to the batter. During the last 5 minutes of bake time, sprinkle on ½ cup of cheese to the top to melt.

  • Feel free to sprinkle on ½ cup of cooked bacon bits to the top to add a smokey touch if you are a bacon lover.

  • Corn cake is delicious served warm with melted challenge butter, but it is also a great side dish with a pot of hot homemade chili or your favorite barbecue!

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