Skillet Sweet Corn Honey-Butter Cake

Cast-iron skillet cakes have long been a weeknight staple of American home baking, especially when late-summer sweet corn is at its peak. Fresh kernels fold into a honey-butter batter finished with a drizzle of hot honey for gentle heat and gloss.

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 58g carbs
• 15g fat

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Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup hot honey
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet inside to warm while you prep the batter.
2. 2Melt most of the butter in a small saucepan over medium heat until it foams and smells nutty, then set aside a spoonful for greasing.
3. 3In a large bowl whisk the melted butter with both sugars until smooth and slightly glossy.
4. 4Beat in the eggs one at a time, then stir in the vanilla and milk until the mixture looks creamy.
5. 5In a separate bowl whisk together the flour, cornmeal, baking powder, and salt.
6. 6Fold the dry ingredients into the wet mixture just until no dry streaks remain; the batter will be thick.
7. 7Stir in the fresh sweet corn kernels so they are evenly distributed.
8. 8Carefully remove the hot skillet, swirl in the reserved butter to coat the bottom and sides, then scrape the batter in and smooth the top.
9. 9Bake 28 to 32 minutes until the edges are deep golden, the center springs back lightly, and a toothpick comes out with a few moist crumbs.
10. 10Let the cake cool in the skillet 10 minutes so it firms up.
11. 11Warm the hot honey briefly until pourable, then drizzle it generously over the warm cake.
12. 12Finish with flaky sea salt, slice into wedges, and serve warm straight from the skillet.