Sweet Corn Cake

For those of us who like our cornbread a little on the sweeter side, this recipe delivers a treat that’s excellent as a side to barbecue, holiday meals....or even just slathered with salted Challenge Butter for breakfast. Got a few ears of fresh corn you want to use? Cut them off the cob and swap it for the can of whole kernel corn.

Ingredients

• 1 1/3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) Challenge Unsalted Butter, melted
• 3/4 cup sour cream
• 1 (14.7 ounce) can creamed corn
• 1 (15.25 ounce) can sweet whole kernel corn, drained

Instructions

1. Heat oven to 375 degrees F. Grease a 2 quart casserole dish.
2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt.
3. Stir in melted butter, eggs, sour cream, creamed corn and whole kernel corn.
4. Pour into the prepared casserole dish.
5. Bake for 30 to 35 minutes, or until a wooden pick inserted comes out clean.

Attribution

Recipe and photo used with permission from: Challenge Dairy