Creamy Fresh Corn Cake
A wonderfully moist and golden cake bursting with the natural sweetness of fresh corn. This crowd-pleasing dessert is surprisingly simple to prepare and pairs beautifully with a cup of coffee or tea. Perfect for potlucks, family gatherings, or a cozy afternoon treat.
🛒 Ingredients
15 servings
- 3 cups fresh corn kernels (about 3 ears of corn)
- 2 cups granulated sugar
- 2 cups whole milk
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon unsalted butter (or margarine)
- 1 tablespoon baking powder
- 3 tablespoons shredded coconut (optional)
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 10-inch bundt pan or a standard loaf pan.
- 2
Blend the fresh corn kernels with the milk and eggs until completely smooth.
- 3
Add the sugar, flour, butter, and shredded coconut to the blender. Pulse a few more seconds until fully combined.
- 4
Transfer to a bowl and gently fold in the baking powder with a spatula. Pour the batter into the prepared pan.
- 5
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- 6
Cool in the pan for 15 minutes, then unmold and let rest before slicing. Serve warm or at room temperature.
💡 Chef's Tip
For a dairy-free variation, substitute the milk with coconut milk for an extra tropical flavour. The cake is done when it springs back lightly when pressed gently on top.
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