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Cornflake Corn Cake
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Try Chef John's amazing cornflake corn cake recipe for a moist, sweet twist on classic cornbread, with a surprising crunch from cornflakes.
Ingredients:
  • 1 teaspoon butter to grease pan
  • 1 large egg
  • 1/2 cup white sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/2 cup cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 2 1/2 cups cornflakes, divided
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan generously with 1 teaspoon of butter and line the bottom with parchment paper.
  • In a bowl, vigorously whip together the egg and sugar until they turn airy and voluminous, which should take about 1 minute. Then briskly stir in the melted butter, yogurt, and milk until fully incorporated.
  • Combine cornmeal, flour, salt, baking powder, and baking soda with the egg mixture, whisking until the dry ingredients are moistened. Gently fold in 2 cups of cornflakes with a spatula. Pour the batter into the prepared pan, smoothing the top.
  • Sprinkle the remaining 1/2 cup of cornflakes evenly over the top and gently press down with your fingers.
  • Bake in the preheated oven for 25 minutes or until a skewer inserted near the center comes out clean.
  • Allow the cake to cool in the pan for 15 to 20 minutes. Then, transfer to a plate and let it cool completely. Serve with fresh fruit or a fruit sauce.

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