Corn Cake with Peanuts
A quick, tender corn cake topped with a sweet glaze and crunchy peanuts. Perfect for breakfast or a snack.
- Total time
- 30 min
- Servings
- 8
- Calories
- 180
- Protein
- 4g
Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- ½ cup sugar
- 1.5 teaspoon baking powder
- ¾ cup milk
- ½ cup peanuts
Instructions
- 1
Preheat oven to 400°F (200°C). Grease a 9-inch round cake pan or line with parchment paper.
- 2
In a large bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1/2 cup sugar, and 1.5 tsp baking powder. Stir in 3/4 cup milk until just combined; batter should be lumpy.
- 3
Pour batter into prepared pan. Sprinkle 1/2 cup peanuts evenly over top. Bake until golden and a toothpick inserted in center comes out clean, about 20-25 minutes.
- 4
Let cool in pan for 10 minutes, then transfer to a wire rack. If desired, drizzle with honey or maple syrup before serving.
Tools you’ll need
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Toothpick
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