Tuesday, August 31, 2010

Cream Corn Cake

Basically, I used butter/pound cake recipe as the base, add in canned cream corn and reduce the quantity of milk; so that the batter don't get too watery. Well, I guess you can substitute cream corn with something else, red bean perhaps.

I am a bit of lazy today and feel like having cake with cream corn, therefore I decided to just mix everything and bake. Very similar to the method use to make muffins.

  • 30ml milk
  • 3/4 of 400g canned cream corn
  • 125g butter, melted
  • 3/4 cup (165g) caster sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup (150g) self raising flour
  • 1/4 cup (35g) cornflour
  • 1/8 tsp bicarb soda
  • 1/8 tsp salt

  1. Pre heat oven to 180 degree celcius.
  2. Grease pan or layer with baking paper.
  3. Mix cream corn with milk. Set aside.
  4. In a bowl; combine self raising flour, bicarb soda, salt and cornflour. Set aside.
  5. In a large bowl mix melted butter and sugar together.Mix well
  6. Then, pour cream corn mixture into melted butter and sugar. Add in lightly beaten egg and vanilla extract. Mix until well combine and gradually add in the flour mixture.Divide into 3 batches. Add in another batch after the previous batch was well combined into the batter. Mix thoroughly.
  7. Pour into pan that was prepared earlier and pop into oven for 40 minutes or until the tester comes our clean. Let it cool before slicing.  

    No-frills recipes also has her own version of cream corn cake. Click here.

    • Melt the butter in microwave try 20 seconds.
    • Sprinkle some self raising flour if you feel the batter is too watery.
    • Batter is consider perfect when it manages to hold the ribbon shape for 2-3 seconds when you drip the from above.


    1. Your cream corn cake looks moist and delicious too! Great with coffee or hot tea!

    2. Thank you. I am having it with hot tea now.. yummy.. :)


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