This Fresh Corn Bundt Cake Is a Cornbread Upgrade
Think of this sweet corn cake, with kernels of fresh corn suspended in a batter comprised of both wheat and corn flour, as a kind of next-level cornbread.
It makes a delicious not-too-sweet dessert (which you could even serve with sweet-corn ice cream), but it also works just fine as a breakfast item. Or, you could take a slice and use it to dip into chili or stew.
Essentially, there's no wrong way to eat a slice. Make up a batch, and you're likely to find as many reasons to eat it as there are slices to eat!
Yields: 16 servings
Prep Time: 25 mins
Total Time: 3 hours 45 mins
Ingredients
Baking spray with flour
2 1/2 c.
all-purpose flour, spooned and leveled
1 c.
corn flour, spooned and leveled
1 tsp.
kosher salt
2 1/2 c.
granulated sugar
1 1/2 c.
(3 sticks) unsalted butter, at room temperature
1 tsp.
pure vanilla extract
6
large eggs, at room temperature
2 1/2 c.
fresh corn kernels (from about 5 ears)
Confectioners’ sugar, for dusting
Directions
Preheat oven to 325°F. Generously grease and flour a 12-cup Bundt pan. Whisk together all-purpose flour, corn flour, and salt in a bowl.
Beat granulated sugar and butter with an electric mixer on medium speed, scraping the bowl as needed, until light and fluffy, 2 to 4 minutes. Beat in vanilla. Beat in eggs, one at a time, beating until combined after each addition. Reduce mixer speed to low and gradually beat in flour mixture just until combined. Stir in corn. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool in pan on a wire rack 15 minutes. Loosen edges and center of cake with a knife, then invert cake onto the rack; cool completely, about 2 hours. Dust with confectioners’ sugar just before serving.
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