Ingredients for Cinnamon Creamy Corn Cake
- 1/2 cup granulated sugar
- Ground Cinnamon
- Yellow Cornmeal
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 (15-ounce) can cream style corn
- Egg Whites
- Vanilla Extract
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How to Make Cinnamon Creamy Corn Cake
- Preheat oven to 350°F (175°C).
- Lightly grease an 8-inch square baking pan with oil or cooking spray.
- In a small bowl, combine topping ingredients: 2 tablespoons brown sugar, 1 tablespoon cinnamon, and 1/4 cup chopped pecans (optional). Set aside.
- In a large bowl, whisk together dry ingredients: 1 cup cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a blender, combine wet ingredients: 1 (15-ounce) can cream style corn, 1/2 cup milk, 1/4 cup vegetable oil, 2 large eggs, and 1/2 cup granulated sugar.
- Blend until completely smooth.
- Pour wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour batter into the prepared pan.
- Evenly sprinkle the topping over the cake batter.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Cut into squares and serve. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
53g
Fat
0g
Carbs
10g
