Corn Cake with Butter
A tender, lightly sweet corn cake that's perfect for breakfast or a snack. Serve warm with a pat of butter melting into each slice.
- Total time
- 30 min
- Servings
- 6
- Calories
- 220
- Protein
- 4g
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- 1.5 teaspoon baking powder
- 1 cup milk
- 4 tablespoon butter
Instructions
- 1
Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan with 1 tablespoon of the butter.
- 2
In a large bowl, whisk together the 1 cup cornmeal, 1/2 cup flour, 1/4 cup sugar, and 1 1/2 teaspoons baking powder.
- 3
Melt the remaining 3 tablespoons butter. Stir the melted butter and 1 cup milk into the dry ingredients until just combined; do not overmix.
- 4
Pour the batter into the prepared pan. Bake until the top is golden and a toothpick inserted in the center comes out clean, about 20 minutes.
- 5
Let cool for 5 minutes, then slice and serve warm with extra butter.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Toothpick
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
