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Sweet Corn Cakes

These delicious corn cakes are the perfect side dish for any main dish. Butter is beaten until it is creamy, then water and cornmeal are added with corn. Next in another bowl cornmeal, sugar, whipping cream, salt and baking powder. Both mixtures are added together then split evenly between ramekins. The ramekins are added to a water bath and baked for an hour. After cooling slightly, these delicious corn cakes are ready to eat.
Course Side Dish
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Servings 6 people

Ingredients

  • ¼ cup butter softened
  • ¼ cup water
  • ⅓ cup + ¼ cup cornmeal divided
  • 1 ½ cups frozen corn thawed
  • ⅓ cup granulated sugar
  • 2 tbsp heavy whipping cream
  • ¼ tsp salt
  • ½ tsp baking powder

Instructions

  1. Heat oven to 350 F. Prepare a water bath by filling a 9x13 baking dish (not glass) a third of the way full with water. Set aside.
  2. In a medium bowl, beat butter with hand mixer until creamy. Add water and ⅓ cup cornmeal until blended.
  3. Use a food processor, process corn, but leave it chunky. Stir into butter mixture. Set aside.
  4. In a separate bowl, mix remaining ¼ cup cornmeal, sugar, whipping cream, salt and baking powder. Add to corn mixture and stir to combine.
  5. Pour batter in 8x8 baking dish or casserole dish. Smooth batter and cover with foil.
  6. Place in water bath. Bake for 50 to 60 minutes. Allow to cool for 10 minutes before serving.

Recipe Notes

Can also be baked in 6 (10 oz) ramekins instead of baking dish, but still use a water bath.