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This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.


Read the full recipe after the video.

Recipe Summary

10 mins
45 mins
55 mins
1 9-inch corn cake

The combination of sweet and spicy is nothing new when it comes to enjoying fresh summer corn, but this time we're utilizing that incredible combo in a cake. Well, at least we're calling it a "cake." To be honest, that was simply the name I settled on after deciding it wasn't really a pie, pudding, spoon bread, or custard. Plus, it was inspired by Mexican-style sweet corn cake, even though the texture isn't quite the same, and it's significantly less sweet.

Most traditional corn cake recipes call for an entire can of sweetened condensed milk, which makes sense if you're using corn that has almost no natural sweetness, and that was the case when the original recipe was developed. But, today's sweet corn is sweet, I mean it's right in the name, so for me that's just too much sugar, and the reason I reworked the recipe, using just the right amount of honey instead.

That covers the sweet, but what about the heat? Well, if you use an entire habanero like I did, this will be spicy. Maybe very spicy, so consider yourselves warned. The good news is that sweet will cancel out heat on the palate, so just as you're thinking you may have made a big mistake, the fire dies down, only to be rekindled with the next bite. This is delicious, and exciting to eat. So, whether you go full strength, or take the coward's way out and use just half a pepper, I really do hope you give this easy, and very addictive "cake" a try soon.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.

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

  • 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. Let cool until warm or room temperature before serving.

Chef's Notes:

3 ears of fresh corn will yield 2 rounded cups of corn kernels. You can use frozen corn for this, but I do prefer fresh.

Warm honey in a microwave until pourable, if needed, prior to adding to the corn mixture.

Nutrition Facts

255 calories; fat 13.4g; cholesterol 77mg; sodium 296.9mg; carbohydrates 31.6g; protein 4.5g. Full Nutrition