Honeyed Sweet Corn Cakes

12 ingredients
5 steps

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup polenta (or very coarse yellow cornmeal)
  • 1/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 4 tablespoons butter, melted and cooled slightly
  • 3 tablespoons honey
  • 1 egg
  • 1/2 cup buttermilk
  • 1/2 cup sweet corn kernels
  • Creme fraiche, for serving
  • Honey, for serving

Directions

  1. 1
    Preheat the oven to 350° F. In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt to combine.
  2. 2
    In a medium bowl, whisk together the butter, honey, egg, and buttermilk to combine.
  3. 3
    Combine the wet and the dry ingredients just to combine. Fold in the corn kernels.
  4. 4
    Scoop the batter into a lightly greased standard muffin molds. Fill 3/4 of the way full (these cakes won't peak; since the surface stays flat, these look more like individual cakes than do typical muffins or cupcakes).
  5. 5
    Bake until golden on the surface and cooked through, 12 to 15 minutes. Serve warm with a dollop of creme fraiche and a drizzle of more honey.

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