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For the cake:
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup granulated sugar
- 2 tablespoons honey, plus more for garnish
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3 large eggs, room temperature
- 1 (14.07 ounce) can creamed corn
- 1/2 cup sour cream, room temperature
- 1/2 cup canned corn kernels, drained
For the frosting:
- 8 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
To make the cake:
- Preheat oven 350°F and spray a 9×9 baking pan with baking spray, set aside.
- In one bowl whisk flour, cornmeal, baking powder, baking soda, and salt, set aside.
- In another bowl whisk sugar, honey, butter, and oil, whisk to combine. Whisk in eggs one at a time, whisking well after each addition.
- Gradually add the dry ingredients in 3 additions and the sour cream-creamed corn in 2 additions, beginning and ending with the dry ingredients.
- Fold in the corn kernels.
- Pour into the prepared pan and bake for 25 minutes or until a toothpick inserted comes out mostly clean with a few moist, not wet crumbs. Let the cake cool completely.
To make the frosting:
- In a large bowl, beat cream cheese and butter until smooth and lump free.
- Gradually add in powdered sugar, followed by the vanilla and salt.
- If you want a flatter cake, use a serrated knife to level off the cooled cake. Spread frosting over the cooled cake, drizzle with more honey, serve, and enjoy!