Amazing Corn Cake Recipe

4.5 3 5
Amazing Corn Cake Recipe
Amazing Corn Cake Recipe photo by Taste of Home
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Amazing Corn Cake Recipe

Read Reviews
4.5 3 5
Publisher Photo
The addition of cream-style corn makes every bite of this cake moist and tasty. Sweet caramel icing is the crowning touch. —Sallie Volz, Ypsilanti, Michigan
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 can (17 ounces) cream-style corn
  • 1/2 cup packed brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup canola oil
  • 1 tablespoon baking powder
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • CARAMEL FROSTING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 to 3 cups sifted confectioners' sugar

Directions

In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake. Yield: 12-15 servings.
Originally published as Amazing Corn Cake in Country Woman July/August 1993, p38

Nutritional Facts

1 piece: 460 calories, 21g fat (4g saturated fat), 51mg cholesterol, 465mg sodium, 65g carbohydrate (44g sugars, 1g fiber), 5g protein.

  • 1 can (17 ounces) cream-style corn
  • 1/2 cup packed brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup canola oil
  • 1 tablespoon baking powder
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped nuts
  • CARAMEL FROSTING:
  • 1/4 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 2 to 3 cups sifted confectioners' sugar
  1. In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool.
  3. For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake. Yield: 12-15 servings.
Originally published as Amazing Corn Cake in Country Woman July/August 1993, p38

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MY REVIEW
tmeow User ID: 4053347 30879
Reviewed Dec. 2, 2011

"It was good and I will make it again but I think I will add a bit more cinnamon and some nutmeg. The icing was good too."

MY REVIEW
Adie615 User ID: 5224530 21340
Reviewed Oct. 26, 2010

"The reviews from my co-workers was great! People even asked for the recipe! I will definitely put this recipe in the "keep" pile! :)"

MY REVIEW
beamerz3 User ID: 5207465 7919
Reviewed Jul. 15, 2010

"This cake was REALLY good!! I didn't change a thing...made it just as the recipe stated. Nobody could believe it had cream-style corn in it. Thank You for offering this recipe."

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