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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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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.
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Whisk egg and sugar together in a bowl until light and fluffy, about 1 minute. Whisk in melted butter, yogurt, and milk until combined.
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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.
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Scatter remaining 1/2 cup cornflakes evenly over the top; press in lightly with your fingers.
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Bake in the preheated oven until a skewer inserted near the center comes out clean, about 25 minutes.
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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
