Growing up in Texas, I was no stranger to chili. That bold and spicy flavor was always a winner on a cold winter day. Texas chili was good with just about everything, but my favorite has always been cornbread. In this case, I say give me a side of chili to go with my cornbread. Over the years, I’ve experimented with plenty of cornbread recipes only to conclude that I love the ever-so-sweet version. The problem here is that sweet doesn’t go too well with Texas-style chili. What to do…what to do? My solution was to enjoy my cornbread as a dessert. No one ever said chili and cornbread had to be eaten together.
So from a Texas girl to you, I give you my recipe for Corn Cake. It’s a wonderful end to any southern meal. The cake is made with cornmeal and has sweet golden kernels of corn sprinkled throughout that help make the cake stay moist while adding a slight crunch. Sugar and cinnamon create a thin crisp top to the cake that is delightful and reminds me of when you break the caramelized sugar top of a creme brulee. My recommendation is to serve this cake warm, so you get that feeling of eating cornbread. I hope you like it.
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/3 cup packed brown sugar
- 2/3 cup white sugar, plus extra for sprinkling
- 1/2 tsp cinnamon, plus extra for sprinkling
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/2 cup sweet corn, whole kernel
- Preheat the oven to 400 degrees F. Coat a 9-inch square baking pan with nonstick spray; set aside.
- In a bowl, use a wooden spoon to mix all the ingredients, but the corn, together. Stir in the corn.
- Pour the batter into the prepared baking pan and sprinkle with white sugar and cinnamon to your preference.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool on a wire rack in the pan for 15 minutes. Cut and serve.