Corn Cake

Name: Corn Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/2 cup cornmeal (fine or medium ground); 1 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk (room temperature); 1/2 cup unsalted butter (melted); 2 large eggs (room temperature); 1 teaspoon vanilla extract

50 min 8 slices Easy

All Recipes

Corn Cake

A moist and sweet corn cake perfect for any occasion, featuring the rich flavour of cornmeal.

Prep

15 min

Cook

35 min

Total

50 min

Servings

Difficulty

Easy

Corn cake, or 'gâteau au maïs', is a delightful dessert that combines the natural sweetness of cornmeal with a moist, tender crumb. This cake is popular for its simplicity and its ability to showcase the rich, earthy flavour of corn. Whether you're serving it as a sweet treat after a meal or enjoying it with a cup of coffee in the afternoon, corn cake offers a comforting, homey experience. Its simplicity is its charm, making it a beloved choice for both novice bakers and seasoned chefs alike.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Pro tip: Use parchment paper at the bottom for easier release.

Mix dry ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until well combined.

Combine wet ingredients

In another bowl, whisk together milk, melted butter, eggs, and vanilla extract until smooth.

Pro tip: Ensure the butter is not too hot to avoid cooking the eggs.

Combine wet and dry mixtures

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.

Pro tip: Mix until no dry spots remain for a tender cake.

Pour batter into pan

Transfer the batter to the prepared cake pan, smoothing the top with a spatula.

Bake the cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Pro tip: Cooling on a rack prevents sogginess.

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Tips & Tricks

Ensure your cornmeal is fresh for the best flavour.
Use whole milk for a richer texture.
Let the cake cool completely before slicing to maintain its shape.

Frequently Asked Questions

Can I use corn flour instead of cornmeal?

Corn flour is much finer and may alter the texture. Cornmeal is recommended for the right crumb.

How long does corn cake last?

The corn cake lasts for up to 3 days at room temperature if wrapped tightly in plastic wrap.

Is corn cake gluten-free?

This recipe is not gluten-free as it uses all-purpose flour. You might try a gluten-free blend as a substitute.

Can I make this cake vegan?

You can substitute the milk with plant-based milk and use a flax egg instead of regular eggs.

What can I add to the corn cake?

Consider adding corn kernels, lemon zest, or blueberries for a twist.

Serving Suggestions

Serve this corn cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. It pairs wonderfully with fresh berries or a drizzle of honey. To make ahead, simply bake the cake and store it at room temperature for up to two days, or refrigerate for longer freshness. If you have leftovers, wrap them tightly in plastic wrap and they will stay moist and delicious for several days.