Corn Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 8 oz. fresh white corn (about 2 cups)
  • 8 oz. cream cheese (about 1 package)
  • 1 stick unsalted butter (about ½ cup)
  • ½ cup sugar
  • 2 egg whites
  • 3 egg yolks
  • 2 teaspoons baking powder
  • 2 tablespoons all-purpose flour
  1. Have all the ingredients at room temperature. Line the bottom of a 9 inch round pan with parchment paper. Preheat the oven to 350ºF.
  2. Process the corn in the blender or food processor until very fine.
  3. Beat butter and sugar until creamy. Add egg yolks one by one, then the cream cheese, beating at high speed for 5 minutes.
  4. Add processed corn to the butter mixture, with the baking powder and flour.
  5. Meanwhile, beat the egg whites until soft peaks form and fold them very gently into the corn-butter mixture.
  6. Scrape the batter in the pan and bake for 45 minutes or until the cake is lightly golden and firm.
  7. Remove the cake from the oven and cool in a rack.
Recipe by PERU DELIGHTS at