- 5 large ears of corn, husked, kernels cut from cobs (about 5 cups)
- 1½ cups (3 sticks) unsalted butter, plus more for pan
- ½ cup cornmeal, preferably fine-grind, plus more for pan
- 1½ cups all-purpose flour
- 1¾ teaspoons kosher salt
- 1½ teaspoons baking powder
- 1½ cups (packed) dark brown sugar
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups Corn Flakes
Place a rack in middle of oven; preheat to 475°. Line a rimmed baking sheet with foil and spread out corn kernels on baking sheet. Roast, tossing halfway through, until slightly dried and beginning to brown around the edges, about 20 minutes. Let sit until cool enough to handle. Transfer to a food processor and pulse until finely chopped and only a few whole kernels remain.
Meanwhile, cook 1½ cups butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 8–10 minutes. Transfer brown butter to a large bowl; let cool slightly.
Reduce oven temperature to 350°. Butter a 13x9" baking pan, then dust with cornmeal. Whisk flour, salt, baking powder, and remaining ½ cup cornmeal in a medium bowl.
Add brown sugar and granulated sugar to brown butter. Using an electric mixer on medium speed, beat just to incorporate the sugar, about 1 minute. Add eggs and vanilla and beat on high speed until light and creamy, about 4 minutes. Reduce speed to low; add corn and beat to evenly distribute. Add dry ingredients and beat, occasionally scraping sides and bottom of bowl, just until combined. Scrape batter into prepared pan. Evenly scatter Corn Flakes over batter.
Bake cake until Corn Flakes are lightly toasted on edges and a tester inserted into the center comes out clean, 35–45 minutes. Let cool before serving.
With the cornucopia of corn recipes circulating the blogs and magazines this time of year, it's hard to find that one unicorn dish that won't get lost in the corner of your summer potluck. I very recently came upon this recipe in Bon Appetit and couldn't believe my corneas - I knew immediately it would be a-maize-ing. I was elote'd, grinning ear to ear - who can resist a dessert recipe that calls for fresh corn, cornbread-y cornmeal AND crunchy cornflakes? Sure enough, this recipe doesn't shuck. Be careful though - too many servings of these is sure to make you husk-y.
Drink Pairing: 2015 Domaine Huet 'Clos du Bourg' Demi-Sec Vouvray
The richness of the 2015 vintage makes this demi-sec from one of Vouvray's most classic producers (Huet) a lovely pairing with the slightly savory component of this corn-based dessert dish.
FRESH CORN SALAD