Sweetcorn Maple Cake

Who knew that sweetcorn made such a scrumptious dessert?! In our Sweetcorn Maple Cake, mouth-watering maple syrup icing adds a subtle layer of sweetness to balance out the yummy flavours of this easy recipe. It’s the perfect any-time treat.

Sweetcorn Maple Cake

Servings 8
Total Time 50 minutes



  • 1 cup flour
  • ¾ cup cornmeal
  • ½ tsp salt
  • 2 tsp baking powder
  • ¾ cup sugar
  • 1 cup frozen corn defrosted
  • 65 g butter melted
  • ¼ cup vegetable oil
  • 2 eggs
  • cups milk


  • 2 Tbsp maple syrup
  • 1 Tbsp butter at room temperature
  • ½ cup icing sugar


  • Preheat your oven to 180°C. Grease an oven-proof fry-pan or medium baking dish.
  • In a large bowl, combine flour, cornmeal, salt, baking powder and sugar. Stir through corn.
  • In another bowl, whisk together butter, oil, eggs and milk.
  • Transfer wet ingredients to dry ingredients and use a spatula to mix, until just combined. Do not over-mix or you will end up with a chewy, dense cake.
  • Transfer batter to reserve dish and bake for 30-35 minutes, until golden and cooked through.
  • In a small bowl, combine icing ingredients, until thick. Pour icing over hot, cooked cake.
  • Once cake has cooled slightly, cut into slices and serve.
Calories: 423kcal

*Like this recipe? Be sure to also check out our Beetroot Choccy Brownies and Self-Saucing Carrot Pudding.

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