Unlike many recipes you may have tried, this Corn Pudding Cakes recipe eliminates added sugar to let the sweetness of the corn shine through. Just the right combination of flour, cornmeal, and egg, creates a firm bake that holds its shape well enough to use cookie cutters for fun shapes, or a biscuit cutter for classic round cakes. A bonus to cutting out shapes: you’re free to nibble on the scraps while you finish prepping and cooking the rest of the holiday meal. That’s a win!
Corn Pudding Cakes Recipe
INGREDIENTS
14 oz can cream corn
14 oz can whole kernel corn
½ cup milk
½ stick butter, melted
1 cup flour
1 cup cornmeal
2 eggs
2 tsp baking powder and baking soda
1/2 teaspoon salt
INSTRUCTIONS
- Mix all ingredients together in a bowl and pour into a sprayed 9 x 13 baking pan.
- Bake at 400 degrees for 30 minutes.
- Let cool and use a cookie cutter to cut into desired shapes.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
If you prefer a corn fritter with a little spicy flare, try Chef Jackie Page’s Mexican Corn Fritters.
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