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Buttery Sweet Corn Cake

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Ingredients

  • 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

 

Directions

  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.

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Serves 12

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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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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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