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Cornflake Corn Cake

5

50 min

Cornflake Corn Cake


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Category

Cake Recipes

Time

50 min

Serving

8 persons

Calories

271

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
Chef John’s cornflake corn cake recipe makes a moister, sweeter version of cornbread using one surprising ingredient—cornflakes. It really is a cake, with a texture that is just amazing. Serve with fresh fruit or a fruit sauce.

Ingredients

  • butter to grease pan: 1 tsp
  • egg: 1 piece
  • white sugar: 0.5 cup
  • unsalted butter: 6 Tbsp (melted)
  • plain yogurt: 0.5 cup
  • milk: 0.5 cup
  • cornmeal: 0.5 cup
  • all-purpose flour: 1 cup
  • salt: 1 tsp
  • 1/2 teaspoons baking powder: 1 piece
  • baking soda: 0.25 tsp
  • 1/2 cups cornflakes: 2 piece (divided)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan generously with 1 teaspoon butter, and place a circle of parchment in the bottom. 
    Cornflake Corn Cake Photo 2
  2. Whisk egg and sugar together in a bowl until light and fluffy, about 1 minute. Whisk in melted butter, yogurt, and milk until combined.
    Cornflake Corn Cake Photo 3
  3. Add cornmeal, flour, salt, baking powder, and baking soda to egg mixture; whisk until dry ingredients are moistened. Fold in 2 cups of the cornflakes with a spatula. Transfer batter to the prepared pan, and smooth the top.
    Cornflake Corn Cake Photo 4
  4. Scatter remaining 1/2 cup cornflakes evenly over the top; press in lightly with your fingers.
    Cornflake Corn Cake Photo 5
  5. Bake in the preheated oven until a skewer inserted near the center comes out clean, about 25 minutes.
    Cornflake Corn Cake Photo 6
  6. Cool cake in the pan for 15 to 20 minutes before removing to a plate. Cool completely before serving with fresh fruit or a fruit sauce. Chef John
    Cornflake Corn Cake Photo 7

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