This cast iron bake is crisp on the edges, soft in the center, and perfectly sweet-salty. Preheating the skillet with butter gives it that immediate golden crust, while kefir and sweetened condensed milk keep the crumb rich and tender. Parmesan adds a savory depth that makes it taste more interesting than plain cornbread, and a little fresh nutmeg and honey gives it a warm, cozy finish. Dust it with powdered sugar and slice it while it’s still slightly warm.

What is the history of corn cake?

Corn cake has roots in the oldest kind of comfort food; using what you have and making it filling. Corn has been a staple crop in the Americas for thousands of years, and long before wheat flour was common or affordable, people relied on ground corn (cornmeal) to make everyday breads and cakes. When cornmeal cooking spread through the US, especially in the South, it evolved into everything from cornbread to spoonbread - soft custardy corn bakes that could be sweet or savory depending on the household. The corn cake idea also shows up across Latin America and the Caribbean in different forms, where corn based batters are sweetened and baked into cakes that feel rustic, rich, and homey. No matter the region, the theme stays the same: cornmeal creates structure and warmth, and the recipe shifts with what’s available; milk, butter, eggs, sugar, cheese - turning a humble staple into something celebratory.

How to make corn cake?

Instead of heating up a garden blade this recipe starts off by heating your cast iron skillet. Preheat oven to 350f and put 1/4 cup of butter on the skillet and place it in the oven to heat. Meanwhile make the batter. Melt the remaining 3/4 cup butter and mix it together in a large bowl with the kefir, sweetened condensed milk, shredded parmesan, eggs, baking powder, cornmeal, honey, and desired amount of freshly grated nutmeg. Using a food processor blend the batter in 2 batches for 30 seconds. Whisk back together in a bowl and pull the cast iron skillet out. Pour the batter in the hot skillet and bake for 50 minutes until golden brown on top. Cool on a wire rack for 1 hour before serving. When ready to serve dust with powdered sugar.

Tips

Get your desired amount of bite by choosing the correct grind level of the cornmeal; if you want a smoother, more custard like texture go with fine ground, but if you like more structure choose more coarse grind.
Do not use store shredded cheese. That dusty coating store bought shredded cheese has is powdered cellulose or potato starch which affects the way the cheese melts and overall texture.
Elevate the presentation by using a stencil when dusting the cake with powdered sugar. To keep your design from disappearing use snow sugar (non-melting powdered sugar).
For a rustic presentation and to protect your hands from the hot handle tie a decorative kitchen towel around it.