Carnival Corn Cake with Spicy Honey Glaze

Allergens

Wheat, Milk, Eggs

Ingredients

• 1 cup all
• purpose flour
• 3/4 cup yellow cornmeal
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 cup whole milk
• 1/3 cup canned corn kernels, drained
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup honey
• 1 tbsp hot sauce (e.g., Sriracha)
• Cooking spray

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8 inch round cake pan or skillet with cooking spray and set aside.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, beat the egg and stir in the milk, corn kernels, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Transfer the batter to the prepared pan and bake for 20 25 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, combine the honey and hot sauce in a small saucepan over low heat. Stir until well mixed and slightly warm.
6. Remove the cake from the oven and let it cool for 10 minutes. Drizzle the spicy honey glaze over the top of the warm cake and allow it to set for a few minutes before slicing and serving.

Chef’s Insight

To add an extra smoky flavor, grill the corn kernels in a pan before adding them to the batter.

Notes

For an extra-crunchy texture, sprinkle the top of the cake with a little cornmeal before baking.