corn cake

a recipe by
Hanan Hussein
Bothell, WA

This cake was one we all loved at home when I was growing up in Egypt. I had misplaced my Mom's handwritten recipe but finally found it on my last visit to Egypt. Corn flour was never available in the stores but we got it from the farmers when we went to our farmhouse; they ground their own corn with a hand-operated grinding stone. This cake comes out moist with a sweet crinkly top. It can be served as is, with a dollop of whipped cream or a scoop of vanilla ice cream.

serves 10 - 12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For corn cake

  • 3/4 c
  • 1/2 c
    butter, room temperature
  • 5 md
  • 1 c
    corn flour (not meal nor starch)
  • 1 tsp
    baking powder
  • 2 tsp
    vanilla extract

How To Make corn cake

  • 1
    Preheat oven to 350 degrees. Spray a cake pan with cooking spray.
  • 2
    Beat butter and sugar together till light and fluffy. Add eggs and vanilla and beat till light in color.
  • 3
    Sift corn flour with baking powder then lightly fold into butter mixture until well incorporated (don't over mix)
  • 4
    Pour batter into prepared pan and bake at 350 degrees for about 30 minutes or until a toothpick comes out clean. Cool on a wire rack
  • 5
    You can serve as is or with a dollop of whipped cream.