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American·Dessert

Corn Flake Corn Cake

A sweet, moist hybrid of cornbread and cake that features a unique chewy texture and striking appearance thanks to the addition of toasted corn flakes.

Prep

15m

Cook

25m

Total

40m

Serves

8

Method

  1. 01

    Preheat oven to 400°F (200°C). Butter a 9-inch cake pan and line the bottom with a circular piece of parchment paper to ensure easy removal.

    Step 1
    Watch · 0:33
  2. 02

    In a large bowl, whisk the sugar and egg vigorously for about one minute until the mixture is light, fluffy, and pale in color.

    Step 2
    Watch · 1:10
  3. 03

    Whisk in the melted butter, plain yogurt, and whole milk until the wet ingredients are thoroughly combined.

    Step 3
    Watch · 1:36
  4. 04

    Add the cornmeal, all-purpose flour, salt, baking powder, and baking soda. Whisk gently until the dry ingredients are just incorporated into the batter.

    Step 4
    Watch · 2:14
  5. 05

    Add 2 cups of corn flakes to the bowl. Use a spatula to gently fold the cereal into the batter until evenly distributed.

    Step 5
    Watch · 2:55
  6. 06

    Transfer the batter into the prepared cake pan, spreading it evenly. Scatter the remaining 1/2 cup of corn flakes over the top, lightly pressing them into the surface with your fingertips.

    Step 6
    Watch · 3:22
  7. 07

    Bake in the center of the preheated oven for about 25 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 15-20 minutes before unmolding.

    Step 7
    Watch · 4:09

From Chef John

  • “You guys are, after all, the Jordan Pooles of not losing control of your tools.”
  • “We never let the food win.”
  • “It really does come out looking different than any other cornbread or corn cake I've ever seen.”