Southern Skillet Sweet Corn Spoon Cake

Serves 6 · 15 min prep · 32 min cook

Ingredients

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

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet inside to heat while you prep.
2. 2Pulse half the fresh corn kernels in a blender or food processor until they form a coarse creamy puree, leaving the rest whole for texture.
3. 3Carefully remove the hot skillet, add the butter, and swirl until melted and foaming, then pour most of it into a mixing bowl, leaving a thin glossy coat in the pan.
4. 4Whisk both sugars into the melted butter, then beat in the eggs one by one until the mixture looks smooth and slightly thickened.
5. 5Stir in the milk, vanilla, corn puree, and remaining whole kernels until everything is evenly combined.
6. 6In a separate bowl whisk the cornmeal, flour, baking powder, and salt, then fold the dry mix into the wet batter just until no dry pockets remain; the batter will be pourable and speckled.
7. 7Pour the batter into the buttered hot skillet; it should sizzle gently at the edges.
8. 8Bake 28 to 34 minutes until the top is golden, the edges pull slightly from the pan, and a knife inserted near the center comes out mostly clean with a few moist crumbs.
9. 9Drizzle the warm honey over the entire surface right out of the oven so it soaks into the tender crumb, then finish with a light pinch of flaky salt.
10. 10Rest 10 minutes so the spoon cake firms just enough to scoop, then serve warm straight from the skillet with extra honey if desired.