sweet corn cake w/ peaches

Pure Peach Perfection, Spiked with Southern Charm.

Tips

Corn cake? So sweet cornbread?

While both cornbread and sweet corn cake showcase the versatility of corn, their textures and intended uses set them apart. Traditional cornbread, often made with cornmeal, flour, milk or buttermilk, and leavening, typically making a crumbly yet moist bread with a more savory, sometimes slightly gritty, texture. It’s often served as a side dish with hearty meals like chili. In contrast, a sweet corn cake made with canned corn and sweetened condensed milk leans much closer to a dessert. The addition of condensed milk provides significant sweetness and moisture, transforming the texture into something incredibly rich, dense, and custardy, often resembling a pudding-like cake. The canned corn contributes to this soft, almost melt-in-your-mouth consistency, making it a true sweet treat rather than a bread.

Which pans can I use?

For this recipe, I normally use a 9″ cast iron. In reality, any 9″ cake pan is fine just be sure to grease it.

If you are using a standard aluminum cake dish, i recommend using butter to grease the pan, instead of oil.

storage

For cake: You can store at room temperature overnight. Cover in plastic wrap. Place in airtight container in fridge for up to 4 days.

For peaches: store in an airtight container, I like putting it in a mason jar. Store in fridge for 3 – 4 days.

Reheat

For the cake, microwave in 15-second intervals with a damp paper towel placed over it, until it reaches your desired warmth.

For the bourbon peaches, you can reheat them in the same bowl as the cake or separately. Microwave them in 15-second bursts, stirring occasionally, until warm.

sweet corn cake w/ peaches

Preparation Time: 15 minutes | Cook Time: 30 minutes | Serving size: 19 – 22

Gather

sweet corn cake

• 1 tablespoon canola oil
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 15-ounce cans whole corn kernels, drained
• 1 14-ounce can sweetened condensed milk
• ½ cup butter, softened
• ⅓ cup light brown sugar, packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 3 eggs, room temperature
• Vanilla ice cream (optional but highly recommended)

bourbon brown sugar peaches

• 3 to 4 peaches
• 4 tablespoons butter
• ¼ cup plus 2 tablespoons brown sugar 
• 3 tablespoons bourbon
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

Follow

sweet corn cake

1. Preheat the oven to 350 degrees.
2. Grease a 9-inch iron skillet with 1 tablespoon canola oil (neutral oil or butter work, too).
3. In a small bowl, combine flour, baking powder and salt.
4. With an immersion blender or a blender, combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped; the whole thing should not be smooth.
5. In your stand mixer bowl with whisk attachment or in a bowl with an electric mixer, beat butter and both sugars on a medium speed until light and fluffy.
6. Add vanilla, and then add eggs, one at a time, beating well after each. Fold in corn mixture.
7. Add flour mixture to corn mixture, and fold just until combined. Pour batter into the prepared iron skillet.
8. Bake for 45 to 50 minutes or until a toothpick inserted near the center comes out clean.
9. Transfer to a wire rack and cool for about 1 hour or to room temperature.

brown sugar bourbon peaches

1. Clean and pit peaches. Slice them into thick wedges
2. In a large skillet, melt the butter over medium heat. Add the prepared peaches to the skillet and sprinkle in the brown sugar. Stir gently to coat the peaches evenly in the butter and sugar mixture.
3. Cook the peaches for about 5 to 10 minutes, stirring occasionally. The brown sugar and butter will melt and caramelize, coating the peaches in a glaze.
4. Carefully pour the bourbon into the skillet; watch for flames if you’re using a gas burner. Cook until the bourbon reduces and the liquid becomes a syrup, about 1 minute. Stir in the vanilla extract, cinnamon and salt. 
5. Serve warm over whole corn skillet cake, or on individual cake slices with vanilla ice cream for the ultimate dessert.