Sweet Corn Cakes
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 18 mini cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 49 mg
- Sodium
- 195 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 18 mini cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 281
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 4 g
- Cholesterol
- 49 mg
- Sodium
- 195 mg
Ingredients
Directions
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- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
- In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
- In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
- Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
- Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
- Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.
Cook’s Note
Make Ahead and Storage: I prefer these cakes warm, but, once cooled, they will keep in an airtight container at room temperature for up to 2 days. Why It Works: This simple batter is really a form of quick bread, with a slightly more liquid batter thanks to the honey. Pro Tips: I like to bake these cakes in a variety of freestanding paper baking cups to give them different shapes. My favorites are fluted cupcake/brioche liners that make the cakes look a little like Kansas sunflowers. If you don't have two muffin pans, bake in batches.
