Southern Cast-Iron Sweet Corn Spoon Cake

Spoon cake takes its name from a Southern tradition of batters soft enough to scoop straight from the pan. Fresh sweet corn and a hot cast-iron skillet give this version a creamy center with a golden, buttery edge.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 356 cal
• 8g protein
• 45g carbs
• 17g fat

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Ingredients

• 6 tbsp unsalted butter
• 2 1/2 cups fresh sweet corn kernels
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 2/3 cup granulated sugar
• 3/4 cup fine cornmeal
• 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1 tsp vanilla extract
• 3 tbsp honey

Instructions

1. 1Preheat the oven to 375°F. Place butter in a 10-inch cast-iron skillet and slide it into the oven to melt while the oven heats.
2. 2In a blender combine 1½ cups of the corn kernels with the milk and cream; blend until mostly smooth but still a little textured, about 20 seconds.
3. 3In a large bowl whisk the eggs and sugar until light and foamy, about 1 minute. Stream in the remaining melted butter and the vanilla while whisking.
4. 4Add the cornmeal, flour, baking powder, and salt to the egg bowl and stir until just combined. Pour in the blended corn mixture and the remaining whole corn kernels; fold until you have a pourable, speckled batter.
5. 5Carefully remove the hot skillet from the oven (butter should be foaming). Pour the batter into the skillet; it should sizzle gently at the edges.
6. 6Bake for 28 to 34 minutes until the top is golden brown, the edges are set and pulling away, and the center still has a slight soft jiggle like a bread pudding.
7. 7Drizzle the honey over the hot spoon cake as soon as it comes out of the oven so it soaks in. Rest 10 minutes.
8. 8Serve warm straight from the skillet by the big spoonful; the texture should be creamy-custardy in the middle with crispy buttery edges.