For an extra layer of flavor, try browning the butter before adding it to the wet ingredients. This will impart a nutty, caramel-like note to the cake. If you don't have yogurt on hand, you can substitute sour cream or buttermilk. Feel free to experiment with different toppings, such as a drizzle of honey, a dusting of powdered sugar, or a dollop of whipped cream. This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.
Cornflake Corn Cake
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS9
Elevate your cornbread game with this unexpectedly delightful Cornflake Corn Cake! This recipe transforms simple ingredients into a moist, tender, and subtly sweet cake, boasting a uniquely satisfying texture thanks to the addition of cornflakes. A delightful treat for breakfast, brunch, or dessert, perfect with fresh fruit or a luscious fruit compote.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol49 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium493 mg
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Sugar15 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch round cake pan with 1 teaspoon of butter. Line the bottom with a parchment paper circle for easy release. (5 minutes)
02
Step
2 mins
In a mixing bowl, whisk together the egg and sugar until light and slightly thickened, about 1 minute. (2 minutes)
03
Step
1 mins
Whisk in the melted butter, yogurt, and milk until well combined, creating a smooth batter. (1 minute)
04
Step
2 mins
In a separate bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda. (2 minutes)
05
Step
3 mins
Gradually add the dry ingredients to the wet ingredients, whisking until just moistened. Be careful not to overmix. (3 minutes)
06
Step
2 mins
Gently fold in 2 cups of the crushed cornflakes with a spatula until evenly distributed throughout the batter. (2 minutes)
07
Step
1 mins
Pour the batter into the prepared cake pan and smooth the top. (1 minute)
08
Step
1 mins
Scatter the remaining 1/2 cup of crushed cornflakes evenly over the top of the cake, pressing them lightly into the batter. (1 minute)
09
Step
25 mins
Bake in the preheated oven for 22-28 minutes, or until a wooden skewer inserted near the center comes out clean. (25 minutes)
10
Step
20 mins
Let the cake cool in the pan for 15-20 minutes before inverting it onto a serving plate. Cool completely before slicing and serving. (20 minutes)
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Jennie Carter
Jun 29, 2025This is my new go-to cornbread recipe. It's so moist and delicious, and the cornflakes give it a unique twist.
Laurie Hauck
Jun 18, 2025Easy to make and a real crowd-pleaser. I added a little bit of honey to the batter for extra sweetness.
Arturo Schneider
Jun 11, 2025I was skeptical about the cornflakes, but they add such a great texture! My family loved it!