Creamed Corn Cake

There is also something called cornbread but this not it. This is a creamed corn cake. Creamed as in comes in a tin. Inspired by my first taste of Kenny Roger's corn muffin 15 years ago, i came up with this cake version because i couldn't find paper cups one day!



Ok, the fat and carbo is ready ..the calories people..isnt it the whole idea behind it?! 6oz butter, 6 oz castor sugar...well.. er..roughly. Yea, i know.. this is a nightmare for people who like to really follow their recipes! But dont worry, this cake is really forgiving.


I wonder who would have first figured out that creaming butter and sugar made a cake and not a pudding? Just to be sure, over the years i've tried different variations on my own in case someone left something out.. you know how we human mostly tend to follow what everyone else did. But i hv to agree on this ..this method is pretty basic and foolproof. There are more complicated ways to incorporate air into your cake mix though but lets leave that to the experts.


Ok.. light and fluffy.. now add a tin of creamed corn. Then do the alternate method between 12 oz of flour and half a tin of evaporated milk (or 5 eggs, whipped of course). This i dont know why, but apparently you need to start with flour and end with flour, alternating small portions of dry and wet stuff and folding them in very gingerly. Why not just stir them in? Well because the idea is not to deflate all that air pockets you spent your time and energy building up in your beaten fat and milk(or eggs) in the first place. Very technical, right?


There.. i like square moulds as to round ones. Maybe im a square person. Whatever that means. But i do the rounds sometimes.


Ok, I didn't wait till it cooled down and the cakes is pretty moist but if you let it rest overnight.. the flavour really settles in and tastes even better.

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