Ah! You’re probably looking for a savory (salty) corn cake made with eggs—similar to a cornmeal-based quick bread or corn pudding that’s not sweet. Here’s a classic recipe you can try:
🥚🌽 Savory Corn Cake (Egg & Corn)
Ingredients (Serves 4–6)
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 2 large eggs
- 1 cup milk
- ¼ cup butter, melted (or neutral oil)
- 1 cup corn kernels (fresh, canned, or frozen & thawed)
- Optional: ½ cup grated cheese (cheddar, parmesan, or feta)
- Optional herbs: chopped parsley, chives, or thyme
Instructions
- Preheat oven to 375°F / 190°C. Grease or line an 8×8-inch baking dish.
- In a large bowl, mix dry ingredients: cornmeal, flour, baking powder, salt, and pepper.
- In a separate bowl, whisk eggs, milk, and melted butter until smooth.
- Combine wet and dry ingredients and stir until just mixed. Don’t overmix.
- Fold in corn kernels, cheese, and herbs (if using).
- Pour batter into prepared dish and smooth the top.
- Bake 25–35 minutes until golden brown and a toothpick comes out clean.
- Let cool 5 minutes, then cut into squares or slices. Serve warm.
💡 Tips
- Add veggies: diced bell pepper or zucchini works well.
- Make it spicier: add ¼ tsp cayenne or chopped jalapeño.
- Texture variation: use half cornmeal, half polenta for a coarser texture.
If you want, I can also give a Hungarian-style savory corn cake that uses eggs, corn, and cheese, perfect for lunch or a side dish.
Do you want me to do that?
