The traditional chocolate chip cookie has been a favored among families for ages. This simple recipe uses Truvia® Baking Blend, which has 60% less sugar* than the original recipe with full sugar.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 10×15 inch cake |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 ¼ cups unsalted butter, softened
- 1 cup white sugar
- 8 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 4 cups fresh corn kernels
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
- Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 12 g |
| Sodium | 275 mg |
| Sugars | 30 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Great for holidays! I only had salted butter in the house so I just cut the salt in half! My family loved it!
Not at all what I expected came out more like a custard, than a cake!
I made this recipe several times now and it´s a hit with everyone. Chef´s tip: As the recipe states, use FRESH corn kernels (right off the cob). If you use canned corn you´ll end up with a soupy mess due to the excess of water in canned and frozen corn. This is not corn Bread, but rather a corn Cake, so expect it to be sweet, kinda like carrot cake.
This recipe reminds me of a sweet corn muffin. I made this with fresh corn from my garden hoping for a yummy cake but it came out the opposite. I should have known calling for 1 1/2 cups of butter and 8 eggs were a bit much. My cake turned out egg/custard type on the bottom and a buttery corn type topping, which I know it shouldn’t have been. I am a pretty darn good baker and this recipe just didn’t meet my expectations.
This was absolutely delicious. I followed the recipe exactly without any modifications. This is corn “cake” NOT corn “bread” so it’s supposed to be a little soupy. Also, use FRESH corn kernals as the recipe states. Yes, this means I used 4-5 corn long corn ears and shaved the kernals off the cob. If you use canned or frozen corn..may be why turned out soupy or didn’t turn out at all. Follow this exactly and it will be perfect. I usually can tell if the recipe will taste good if the batter tastes good and wow, I knew this would be a winner.
I made this recipe but had to make a few changes. The mixture was very soup-y after it was all mixed together, so I added and extra 1 cup of flour. Which seemed to make it perfect. This corn cake is very light and moist. I love the slight cinnamon taste it has also. I only used 1 cup of frozen corn kernels also. I didnt like the idea of having whole corn kernels in this, if I make this again I would use creamed corn. Thanks for sharing the recipe. I’ll post the pics tonight!
I’m sure this was supposed to be good, but apparently I’m no cook… epic fail. mine turned out more like something out of Goodyear’s laboratory with buttered corn on top. I’ll try again someday…