Mouth-watering gluten-free corn cake recipe

Welcome, food enthusiasts! Today, we are going to talk about one of my all-time favorite recipes – Corn Cake Gluten Free 2012 Recipe. This dish combines the sweet and savory flavor of corn with gluten-free grains to create a delectable dessert that is perfect for any occasion.

For those striving for a healthier lifestyle, this recipe adds authentic Mexican flavor without sacrificing clean eating. Our recipe uses only organic, gluten-free ingredients to deliver an epicurean delight without comprising on taste or texture.

With its mouthwatering aroma and rich corn flavoring, this dish is sure to transport your taste buds straight to the streets of Mexico. Whether you love sweet or savory flavors, our Corn Cake Gluten Free 2012 Recipe has got you covered.

Stay tuned as we delve into all the magnificent details that make up this culinary masterpiece. By following our simple instructions, we are confident that you will be able to produce a world-class corn cake in no time at all. So why wait any longer? Let’s jump straight in!

Why You’ll Love This Recipe

Corn Cake Gluten Free 2012
Corn Cake Gluten Free 2012

Are you tired of eating the same old boring desserts that make you feel guilty? Look no further! This Corn Cake Gluten Free 2012 Recipe is rich, delicious and completely guilt-free.

Made with a combination of gluten-free cornmeal and quinoa flour, this recipe is perfect for those who are looking for a healthier alternative to traditional cakes. Not only is it gluten-free, but it is also dairy-free and soy-free, making it an ideal option for people with dietary restrictions.

This Mexican-inspired dessert will leave your taste buds dancing with delight. The combination of sweet and savory flavors in this cake makes it a unique and satisfying treat. The frozen corn kernels give it a subtle crunch while the vanilla and orange zest add a fragrant touch to the overall flavor.

Celebrating a special occasion or hosting a dinner party? This recipe is sure to impress your guests. It’s not only delicious, but the lavender scent in this Corn Cake adds a wow factor that will leave everyone talking about it long after the event has ended.

If you’re looking for something savory to pair with your Corn Cake, try making zucchini fritters or pamonha, both of which would make excellent companions to this cake. Plus, because it’s gluten-free, everyone at your table can enjoy this recipe without worry about dietary restrictions.

So what are you waiting for? Try this recipe now and experience a guilt-free dessert that’s sure to satisfy your sweet tooth cravings. Also, be sure to join our Facebook page for the latest updates on new recipes!

Ingredient List

 Sweet, savory, and gluten-free – meet my delicious corn cake recipe!
Sweet, savory, and gluten-free – meet my delicious corn cake recipe!

The cornerstone of any recipe is the ingredients used. Here is a list of ingredients to create Gluten Free Corn Cake that fits your nutritional needs.


  • 104274 Corn Flour
  • 104274 Corn Meal, Gluten-Free
  • 1/4 cup Granulated Sugar
  • 2 cups Frozen Corn Kernels, thawed
  • 1/2 cup Evaporated Milk
  • 1/2 cup Butter, melted and cooled slightly
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 large eggs

The Recipe How-To

 Indulge in a warm and hearty slice of corn cake to comfort your cravings!
Indulge in a warm and hearty slice of corn cake to comfort your cravings!

Here is the step-by-step guide to achieve the perfect Corn Cake Gluten Free 2012 Recipe:


  • 4 cups of frozen corn kernels
  • 1/2 cup of granulated sugar
  • 1/2 cup of unsalted butter, melted
  • 1/2 cup of evaporated milk
  • 1/4 cup of gluten-free corn flour
  • 1/4 cup of gluten-free quinoa flour
  • 1 teaspoon of salt
  • 4 teaspoons of baking powder
  • 1 teaspoon pure vanilla extract

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C) and grease an 8×8 inch baking dish.

Step 2: Blend Corn Kernels

Place the frozen corn kernels in a food processor or blender and pulse until they become a thick puree.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the corn flour, quinoa flour, baking powder and salt.

Step 4: Combine Wet Ingredients

In a large mixing bowl, combine the blended corn, sugar, melted butter, evaporated milk, and vanilla extract until they are well mixed and the sugar has dissolved.

Step 5: Mix Batter

Add the dry ingredients into the wet mixture in two parts, stirring until all ingredients are incorporated into a batter.

Step 6: Bake

Pour the batter into prepared baking dish and bake for about 45 minutes, or until golden brown on top.

Step 7: Cool and Serve

Let cake cool for about 10 minutes before serving. Serve alone, or garnish with fresh herbs for added flourish. Savor every bite!

Substitutions and Variations

 Start your day the gluten-free way with my scrumptious corn cake recipe!
Start your day the gluten-free way with my scrumptious corn cake recipe!

If you’re looking to switch things up with this corn cake recipe, there are plenty of substitutions and variations to try out.

Firstly, if you don’t have evaporated milk on hand or prefer a dairy-free version, you can use almond, soy, or coconut milk in its place. For those avoiding gluten, corn flour can be substituted with quinoa flour or a gluten-free all-purpose flour blend.

To enhance the flavor profile of these corn cakes, you can add in other ingredients like zucchini, lavender, orange zest or almond extract. Zucchini fritters make for an excellent variation that is sure to please any crowd. If you’re looking for a sweeter option, try adding in a bit of semolina for added texture or drizzle honey over the top when serving.

For something different altogether, experiment with different starches and flours like sweet corn and corn starch to make Brazilian pamonha, a traditional dessert made from ground fresh sweet corn cooked in its husk.

Don’t be afraid to get creative and add your own spin on this classic recipe. Mixing things up and trying new substitutions and variations will keep your taste buds guessing and help you explore new flavors.

Serving and Pairing

 Whether for breakfast, dessert or snack, this corn cake is a perfect choice!
Whether for breakfast, dessert or snack, this corn cake is a perfect choice!

When it comes to serving these delicious corn cakes, there are several pairing options that can elevate the dish and please your palate. The slightly sweet flavor of the corn cake pairs well with a variety of toppings and sides, making it a versatile dish suitable for different occasions.

For breakfast, you can serve the corn cakes with a dollop of Greek yogurt or whipped cream, a drizzle of honey or maple syrup, and fresh fruits such as berries or sliced bananas. This combination adds a touch of sweetness and a burst of freshness to your plate.

If you prefer savory flavors, you can serve the corn cakes with some crispy bacon, sauteed spinach, and poached eggs. This combo offers a hearty breakfast or lunch option that will keep you energized throughout the day.

For an appetizer or snack, you can top the corn cakes with some guacamole, salsa, or pico de gallo for an extra kick of Mexican flavor. You could also make zucchini fritters or pamonha (a sweet corn-based Brazilian dessert) to complement the corn cake’s texture and flavor.

Finally, for dessert, you could pair the corn cakes with other desserts such as lavender-scented almond cake or orange cake. With so many pairing options available, you are sure to find something that caters to your taste buds.

Overall, serving and pairing these gluten-free corn cakes allows you to experiment with different flavor combinations and discover new tastes that satisfy your cravings. Whether you prefer sweet or savory flavors, there is always something tasty to enjoy alongside these mouth-watering cakes.

Make-Ahead, Storing and Reheating

 Topped with creamy, dairy-free frosting, this corn cake is a real treat for your taste buds!
Topped with creamy, dairy-free frosting, this corn cake is a real treat for your taste buds!

Planning ahead can make busy weeknights much easier, and this gluten-free corn cake recipe is no exception. You can make the batter for these delicious corn cakes up to 24 hours in advance, allowing you to pop them in the oven as soon as dinner time rolls around. Simply store the batter in an airtight container in your refrigerator until it’s time to cook.

If you have any leftovers, these corn cakes store beautifully. Wrap them tightly in plastic wrap or store them in an airtight container and keep them in your fridge for up to three days. When you’re ready to reheat, simply pop them in the microwave for 20-30 seconds or place them in a preheated oven at 350°F (180°C) for five minutes.

These gluten-free corn cakes also freeze well, making them perfect for meal prep or packing lunches. Once cooked, allow the corn cakes to cool completely prior to freezing. Place them in an airtight container or freezer bag and they can be stored for up to three months.

When you’re ready to enjoy your stored or frozen corn cakes, just let them defrost overnight in the refrigerator before reheating as previously instructed. With the convenience of make-ahead and storing options, these corn cakes are sure to become a regular feature on your meal planning rotation!

Tips for Perfect Results

 A classic dessert elevated to a gluten-free gem – that's what this corn cake is all about!
A classic dessert elevated to a gluten-free gem – that’s what this corn cake is all about!

After following the recipe, you want your corn cake to turn out perfectly, moist and delicious. To achieve just that, follow these simple tips for perfect results:

Firstly, be gentle when folding in the frozen corn kernels. The corn kernels are delicate and might break apart in the batter. Folding them in gently ensures that they remain intact and not break down.

Secondly, do not overmix the batter. Overmixing leads to gluten development in non-gluten-free flours, which results in a tough and dense cake. It’s essential to mix until all ingredients are just combined.

Thirdly, use room temperature butter when making your cake batter. Softened butter is easier to mix into the cake batter than cold butter, ensuring that your batter doesn’t clump up.

Fourthly, preheat your oven before baking your corn cake. Ensure that you bake it at a regulated temperature and do not over or under-bake it.

Fifthly, add a pinch of salt to balance out the sweetness of the cake. The perfect balance of sweet and salty enhances the taste of the corn cake.

Sixthly, allow the cake to cool completely before cutting or storing it. Cooling allows the moisture and flavors to settle down resulting in a cohesive whole flavor.

Seventhly, refrigerate or freeze any leftover corn cakes to preserve their taste and texture. When reheating corn cakes, place them on an oven-safe tray and put them into an oven preheated at 350 degrees Fahrenheit for 10 minutes.

By following these tips and recommendations, you can achieve consistent perfection every time you indulge yourself with this delightful gluten-free corn cake!

Bottom Line

In conclusion, this gluten-free corn cake recipe is sure to be a crowd-pleaser at any gathering or party. Its deliciously light and fluffy texture combined with the sweet taste of corn is enough to make anyone’s mouth water. Plus, the fact that it’s free of gluten, soy, and dairy makes it an inclusive dish that can be enjoyed by people with various dietary restrictions.

With this recipe at hand, you can create a delectable Mexican-inspired treat that is perfect for any occasion. You won’t even have to worry about leftovers as it can easily be reheated or stored in the fridge.

So, what are you waiting for? Join the gluten-free movement and try this recipe out for yourself. I assure you; your taste buds will thank you! Don’t forget to visit our Facebook page for more amazing recipes and updates because we always have something new and exciting for you to try.

In the end, it’s not just about eating healthy but also indulging our taste buds while doing so. With the many variations and substitutions available in this recipe, the possibilities are endless, so why not make it your own? Whether it’s adding orange zest or lavender scents, there are countless ways to make this corn cake even more delicious.

As a food blogger cum nutritionist, my mission is to help people live healthy lives without sacrificing their love for food. This gluten-free corn cake recipe is a perfect example of how good food can be healthy too. So go ahead and give it a try; I guarantee you won’t regret it!

Corn Cake Gluten Free 2012

Corn Cake Gluten Free 2012 Recipe

This is a sweet cake similar to a firm custard cake. Dust with confectioners sugar, serve as is with coffee, or add fresh raspberries.Great gluten free dessert too.
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Prep Time 15 mins
Cook Time 35 mins
Course Dessert
Cuisine Gluten-free
Servings 1 8 inch pan
Calories 184.6 kcal


  • 2 cups frozen corn kernels, defrosted
  • 1/2 cup whole milk
  • 1/2 cup butter
  • 7 tablespoons granulated sugar
  • 4 egg yolks, large
  • 6 tablespoons fine asian rice flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup evaporated milk or 1/4 cup cream
  • 1 teaspoon vanilla
  • 4 egg whites, beaten to soft peaks


  • Add the two cups of corn to the 1/2 cup milk and process until blended semi smooth, set aside.
  • Beat the 1/2 cup butter room temperature with the sugar until fluffy.
  • Add in the egg yolks one at a time, and continue to beat until thick smooth creamy.
  • Add the blended dry ingredients with the evaporated milk, to make a smooth batter.
  • Fold in the corn mixture, or beat in with beaters.
  • Beat your egg whites with a pinch of salt, until soft peaks form.
  • Fold the beaten whites into the corn batter, folding not to deflate, some whites showing is okay.
  • Pour slowly into a 8 inch greased cake pan.
  • Bake 30- 35 minutes at 350 degrees until toothpick comes out clean. It will be a very dark golden brown, may take longer, just make sure jiggle is gone from centre of cake, and the toothpick or tester is clean.
  • Let cool in pan on wire rack.
  • When cool dust with icing sugar.
  • Serve alone with a cup of coffee or with fresh berries.
  • This recipe can be doubled.
  • Do not freeze. Keep leftovers in fridge.

Add Your Own Notes


Serving: 104gCalories: 184.6kcalCarbohydrates: 21.1gProtein: 4.5gFat: 10.2gSaturated Fat: 5.8gCholesterol: 78.2mgSodium: 242.8mgFiber: 1.2gSugar: 8g
Keyword < 60 Mins, Brunch, Canadian, Dessert, Easy, Free Of..., From Scratch
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