Corn and Cheese Cake is a moist, slightly sweet and savory baked dish that combines the natural sweetness of corn with the rich, salty taste of cheese. With a golden crust and soft interior, this cake is perfect as a side dish, snack, or even a unique addition to your brunch table.
Why You’ll Love This Recipe
This recipe offers a delightful contrast of flavors and textures — the sweetness of corn pairs perfectly with the richness of cheese. It’s quick to prepare, uses pantry staples, and can be enjoyed warm or at room temperature. Whether served alongside soups, salads, or enjoyed on its own, this versatile cake is sure to please.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 can (400 g / 14 oz) corn, drained
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1 cup (240 ml) milk
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½ cup (120 ml) oil
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3 eggs
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1 cup (130 g) cornmeal
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1 tablespoon baking powder
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1 cup (100 g) shredded Parmesan or cheddar cheese
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¾ cup (150 g) sugar
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A pinch of salt
Directions
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Preheat oven to 350°F (180°C). Grease a baking dish.
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In a blender, combine the corn, milk, oil, eggs, and sugar. Blend until smooth.
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Add the cornmeal, baking powder, salt, and cheese to the blender. Blend again until just combined.
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Pour the batter into the prepared baking dish.
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Bake for 35–40 minutes, or until the top is golden and the cake is firm to the touch.
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Allow to cool slightly before slicing. Serve warm or at room temperature.
Servings and timing
This recipe yields about 8 servings.
Prep time: 10 minutes
Cooking time: 35–40 minutes
Total time: 45–50 minutes
Calories: Approximately 300 kcal per serving
Variations
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Extra cheesy: Top with additional shredded cheese during the last 10 minutes of baking for a cheesy crust.
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Spicy kick: Add a finely chopped jalapeño or a pinch of cayenne pepper to the batter.
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Herb twist: Stir in fresh chopped chives, parsley, or thyme for added flavor.
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Low-sugar version: Reduce the sugar to ½ cup for a less sweet cake.
Storage/reheating
Store leftover corn and cheese cake in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the oven at 300°F (150°C) for about 10 minutes or briefly in the microwave until warmed through. Freezing is possible, but the texture may change slightly; thaw overnight in the refrigerator before reheating.
FAQs
Can I use fresh or frozen corn instead of canned corn?
Yes, fresh or thawed frozen corn can be used. Ensure it is cooked and well-drained before blending.
Can I substitute the cornmeal with flour?
Cornmeal is essential for the characteristic texture and flavor of this cake. Substituting flour would significantly change the result.
What type of cheese works best?
Parmesan and cheddar are both excellent choices. You can also try a blend for more depth of flavor.
Can I make this cake gluten-free?
Yes, ensure your cornmeal and baking powder are gluten-free. This recipe does not use wheat flour.
How do I know when the cake is done?
The cake is ready when the top is golden and a toothpick inserted in the center comes out clean.
Can I reduce the sugar further?
Yes, you can adjust the sugar to taste or replace part of it with a sugar substitute suited for baking.
Is this cake more sweet or savory?
It offers a balanced sweet and savory flavor, but you can adjust the sugar and cheese levels to suit your preference.
What is the best dish size for baking?
An 8×8-inch (20×20 cm) baking dish works well for this recipe, but similar sizes are suitable.
Can I add other mix-ins?
Yes, consider adding cooked bacon bits, chopped herbs, or diced bell peppers for variety.
Does this cake need to be served warm?
It can be enjoyed warm or at room temperature. Both options are delicious.
Conclusion
This Corn and Cheese Cake is a simple yet satisfying recipe that brings together sweet and savory flavors in a moist, tender crumb. Easy to prepare and versatile in serving, it’s a delightful addition to any meal or snack table. Try it once, and it may just become a household favorite.
[tasty-recipe id=”19713″]