If you grew up around family gatherings where the kitchen was always buzzing, then this cake will feel familiar. Corn bread cake is a sweet twist on traditional cornbread, made richer and softer with condensed milk and cream cheese. It’s the kind of cake that feels comforting and nostalgic, yet special enough to serve when friends come over.
I first tried this recipe at a family picnic, and what struck me most was how quickly it disappeared from the table. The combination of yellow and white corn gives it a rustic flavor, while the condensed milk keeps every bite moist and sweet without being heavy. If you’re looking for a dessert that feels both homemade and a little indulgent, this is it.
Why You’ll Love This Recipe
- Moist and tender texture – thanks to condensed milk and cream cheese.
- Rich corn flavor – using both yellow and white corn kernels.
- Easy to make – everything goes into a blender, so you don’t need fancy baking skills.
- Perfect anytime – serve it warm for dessert or enjoy a slice with your morning coffee.
Tip: If you’ve ever baked cornbread that turned out dry, this cake will change your mind. The condensed milk locks in the moisture, and the cream cheese adds a smooth finish.
Ingredients You’ll Need
- 1 1/4 cups yellow corn kernels (210 g)
- 1 1/4 cups white corn kernels (210 g)
- 2 1/2 cups flour (375 g)
- 2 cups condensed milk (600 ml)
- 1/2 cup cream cheese (95 g)
- 6 large eggs (about 375 ml)
- 1 tbsp baking powder
- 1 1/4 cups vegetable oil (300 ml)
Tip: If you can’t find fresh corn, frozen kernels work perfectly. Just let them thaw and pat dry before using.
Step-by-Step Instructions
- Preheat the oven to 180 °C (350 °F). This ensures it’s ready to go once your batter is prepared.
- Blend everything together. Place the corn kernels, flour, condensed milk, cream cheese, eggs, baking powder, and vegetable oil in a blender. Mix until the batter is smooth and even. Practical note: Don’t over-blend, just enough to remove the lumps. A few small bits of corn left in the mix add texture and flavor.
- Prepare the pan. Grease and flour a 25 cm cake pan, then pour in the batter.
- Bake. Place the cake in the oven for about 45 minutes, or until it’s fluffy and golden on top. A toothpick inserted in the center should come out clean.
- Cool and serve. Let it rest before slicing—it helps the cake set and makes it easier to cut.
Serving Suggestions
This cake is lovely on its own, but you can make it extra special by serving it with:
- A dusting of powdered sugar.
- A drizzle of honey for extra sweetness.
- Fresh fruit or berries on the side.
- A cup of coffee or tea for the perfect afternoon treat.
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate it and reheat slices briefly in the microwave.
- It also freezes well—just wrap individual slices and thaw as needed.
Final Thoughts
Corn bread cake is one of those recipes that bridges tradition and comfort. It feels familiar but tastes surprisingly indulgent, with its creamy sweetness and soft, moist texture. Whether you make it for a family gathering, a casual dessert, or just because you’re craving something homemade, this cake will always hit the spot.