You know those diners that give you those HUGE plates of food that you can barely finish, but somehow manage to, and then almost leave rolling out of the restaurant? The ones where the muffin that comes with the meal is pretty much a meal in itself. Along with the corn cake with big scoop of butter on top?
Those corn cakes are a huge weakness of mine. I’ve been trying to find the perfect recipe, but each one was too dry, too mealy, or just too plain with not even a hint of sweetness. Until I found this recipe. And of course I made a very big pan of it, and my son requested it for breakfast for the remainder of the week.
And it was super simpler to put together. Now I can’t really say where I found this recipe, only that it had the word cake in it, so I grabbed all my own ingredients and recreated a recipe that will stick in my family for years to come.
Here is what I used:
2 cups all purpose flour
1 cup masa harina (corn four)
1 cup corn meal
1 1/3 cups white sugar
2 Tb baking powder
1 tsp salt
4 eggs beaten
2/3 cup butter, melted
1/3 cup canola oil
2 cups milk
1 cup plain fat free Greek yogurt
1 can corn, drained
First whisk all the dry ingredients together.
Then make a well in the center and add the wet ingredients. Mix well.
Finally stir in the corn.
Grease a 13×9 inch baking pan and pour batter in, smoothing the top.
Bake at 350 for 45-50 min, until it is springy to the touch and lightly browned around the edges.
Servings vary, but this would typically make about 20 servings.
Now my corn cake tummy is rumbling, I believe I ought to make more of these this weekend. Along with another big crock of Meaty Ranch Beans.
Sweet Honey Corn Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Number of servings: 20
Weight Watchers PointsPlus®: 8
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 2 cups all purpose flour
- 1 cup masa harina (corn four)
- 1 cup corn meal
- 1 1/3 cups white sugar
- 2 Tb baking powder
- 1 tsp salt
- 4 eggs beaten
- 2/3 cup butter, melted
- 1/3 cup canola oil
- 2 cups milk
- 1 cup plain fat free Greek yogurt
- 1 - 15oz can corn, drained
- Preheat the oven to 350F.
- Whisk all the dry ingredients together and make a well in the center.
- Add the remaining ingredients, excepts corn.
- Finally stir in corn.
- Pour batter into greased 13x9 inch baking pan.
- Bake for 45-50 min, until it is springy to the touch and lightly browned around the edges.
- Serve drizzled with honey and a pat of butter, if desired.
What is your favorite diner muffin?
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