There’s something comforting about the aroma of a homemade cake filling the kitchen, and this corn cake is one of those recipes that always takes me back to family gatherings. It’s simple, rustic, and yet has a touch of sweetness that makes it perfect for breakfast, an afternoon snack, or even as a dessert.
What makes this cake special is its combination of corn flour and wheat flour, giving it a slightly crumbly texture with just the right amount of fluffiness. And if you like a bit of extra bite, adding whole corn kernels to the batter gives it that homemade, authentic feel.
Why You’ll Love This Recipe
- Simple ingredients: Everything on the list is pantry-friendly. You probably already have most of it at home.
- Versatile: Enjoy it plain, dust it with powdered sugar, or serve it with a drizzle of honey.
- Authentic flavor: The corn flour adds a unique texture and taste that you won’t find in standard cakes.
Tip: If you want a slightly richer cake, swap the milk for cream or add a handful of grated coconut for a tropical twist.
Ingredients
- 1 cup corn flour (tamale flour or fine cornmeal)
- 1 cup wheat flour
- 1/2 cup melted butter
- 1 cup sugar
- 3 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup corn kernels (optional)
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). This gives you time to prepare the batter without rushing.
- Mix the dry ingredients. In a large bowl, combine the corn flour, wheat flour, baking powder, and salt. This step ensures the leavening is evenly distributed.
- Beat the wet ingredients. In another bowl, whisk the eggs with the sugar until smooth and slightly foamy. Then, add the melted butter, milk, and vanilla extract. This mixture should feel rich and creamy.
- Combine everything. Gradually fold the dry ingredients into the wet mixture. Stir gently until everything is incorporated. If you’d like a little extra texture, mix in the corn kernels here.
- Bake. Pour the batter into a greased and floured baking pan. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve. Let the cake rest in the pan for about 10 minutes before removing it. This helps it set and makes unmolding easier.
Tips for Success
- Don’t overmix the batter once you combine wet and dry ingredients—this keeps the cake soft.
- If you’re serving it as dessert, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with its rustic sweetness.
- Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Final Thoughts
This corn cake is one of those recipes that feels both humble and special. It’s the kind of treat that tastes just as good with a morning coffee as it does as a sweet bite after dinner. Once you try it, you’ll see why it has a timeless spot in traditional kitchens.