This Fresh Corn Bundt Cake Is a Cornbread Upgrade

Think of this sweet corn cake, with kernels of fresh corn suspended in a batter comprised of both wheat and corn flour, as a kind of next-level cornbread.

It makes a delicious not-too-sweet dessert (which you could even serve with sweet-corn ice cream), but it also works just fine as a breakfast item. Or, you could take a slice and use it to dip into chili or stew.

Essentially, there's no wrong way to eat a slice. Make up a batch, and you're likely to find as many reasons to eat it as there are slices to eat!

Yields: 16 servings

Prep Time: 25 mins

Total Time: 3 hours 45 mins

Ingredients

• Baking spray with flour

• 2 1/2 c.

  all-purpose flour, spooned and leveled

• 1 c.

  corn flour, spooned and leveled

• 1 tsp.

  kosher salt

• 2 1/2 c.

  granulated sugar

• 1 1/2 c.

  (3 sticks) unsalted butter, at room temperature

• 1 tsp.

  pure vanilla extract

• 6

  large eggs, at room temperature

• 2 1/2 c.

  fresh corn kernels (from about 5 ears)

• Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 325°F. Generously grease and flour a 12-cup Bundt pan. Whisk together all-purpose flour, corn flour, and salt in a bowl.

2. Beat granulated sugar and butter with an electric mixer on medium speed, scraping the bowl as needed, until light and fluffy, 2 to 4 minutes. Beat in vanilla. Beat in eggs, one at a time, beating until combined after each addition. Reduce mixer speed to low and gradually beat in flour mixture just until combined. Stir in corn. Pour batter into prepared pan.

3. Bake until a wooden pick inserted in center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool in pan on a wire rack 15 minutes. Loosen edges and center of cake with a knife, then invert cake onto the rack; cool completely, about 2 hours. Dust with confectioners’ sugar just before serving.

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