Corn Cake


3/4 cup yellow corn meal
1¼ cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 egg
2 tablespoons melted butter

Makes one medium-sized loaf.


  • Mix and sift the corn meal, flour, sugar, salt, and baking powder.
  • Add the milk and well-beaten egg, and then stir in the melted butter.
  • Preheat oven to 400º F (205º C).
  • Pour corn cake mixture into a well-greased loaf pan and bake in a hot oven for about 25 to 30 minutes or until done.

Real Cooking

Did You Know?
The fruit of the sweet corn plant is the corn kernel, a type of fruit called a caryopsis. The ear is a collection of kernels on the cob.

Because corn is a monocot, there is always an even number of rows of kernels.

The ear is covered by tightly wrapped leaves called the husk.

Silk is the name for the styles of the pistillate flowers, which emerge from the husk.

The husk and silk are removed by hand, before boiling but not before roasting, in a process called husking or shucking.

In Latin America, sweet corn is traditionally eaten with beans; each plant is deficient in an essential amino acid that happens to be abundant in the other, so together sweet corn and beans form a balanced diet.