If you’ve never had this soft, custard-like corn cake, you’re in for something truly special. It’s naturally sweet, rich, and incredibly moist—somewhere between cornbread and dessert. Every bite is filled with real corn flavor and a delicate sweetness that makes it perfect with coffee, hot chocolate, or even alongside a savory meal. The best part? It’s unbelievably easy to make.

Ingredients (for 2–3 servings)

• 2½ cups fresh corn kernels (or 1½ cans, well drained)
• 2 large eggs
• ¾ cup sweetened condensed milk
• 4 tablespoons butter, melted
• ½ teaspoon vanilla extract
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

Instructions
Preheat your oven to 175°C (350°F) and lightly grease a small baking dish.

Place most of the corn (reserve about ¼ cup for texture) into a blender or food processor. Add the melted butter, sweetened condensed milk, and vanilla. Blend until mostly smooth but still slightly textured.

Add the eggs, flour, baking powder, and salt. Blend again until everything is well combined into a thick, pourable batter.

Stir in the reserved corn kernels by hand to give the cake a bit of texture.

Pour the mixture into your prepared baking dish and spread it evenly.

Bake for about 45–55 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.

Remove from the oven and let it rest for at least 20–30 minutes before slicing. This helps it set and develop its soft, custardy texture.

Notes & Tips

• Don’t skip the resting time—it makes a big difference in texture.
• For a smoother cake, blend all the corn; for more texture, always reserve some.
• It tastes amazing both warm and chilled the next day.
• You can add a sprinkle of cinnamon or a touch of extra vanilla for a different flavor twist.

This sweet corn cake is simple, comforting, and full of flavor—once you try it, you’ll understand why it’s such a beloved classic.