Habanero Honey Sweet Corn Cake

Chef John's habanero honey sweet corn cake is inspired by sweet Mexican corn cake, and provides savory, sweet, spicy flavor that works well as a side dish or dessert.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 255 Calories

Ingredients

• 2 large eggs
• 1 teaspoon kosher salt
• 2 cups fresh corn kernels
• 1 habanero pepper, seeded and diced
• 0.5 teaspoon baking powder
• 0.5 cup unsalted butter, melted
• 0.33 cup water
• 0.33 cup honey
• 0.67 cup all-purpose flour
• 0.33 cup cornmeal

Recipe Instructions

Step 1

Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.

Step 2

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.

Step 3

Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.

Step 4

Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.

Step 5

Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.

Step 6

Let cool until warm or room temperature before garnishing and serving.