RCI-BR.004.0519.001
Sweet Corn Cake
Purchased from the Zimmerman Estate in Terrell, Texas in 1989 – date on card says 1926 Contributed by Cat's Recipes Y-Group
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray.
2
Combine all-purpose flour, corn flour, sugar, baking powder, and salt in a large mixing bowl, stirring well to distribute the leavening agent evenly.
3
In a separate bowl, whisk together the beaten egg, sour cream, and milk until smooth and well combined.
4
Add the softened butter to the wet ingredients and stir until fully incorporated and no lumps of butter remain.
5
Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined; do not overmix, as some small lumps are acceptable.
1 minutes
6
Transfer the batter to the prepared baking pan, spreading it evenly with a spatula.
1 minutes
7
Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
35 minutes
8
Remove the cake from the oven and allow it to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.