Honey Corn Cake

  • Preparation 15 MIN
    Cooking 50 MIN
  • Servings 12



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20 cm (8-inch) square baking pan. Line the pan with a strip of parchment paper, letting it hang over two sides.
  2. In a bowl, combine the corn flour, cornmeal, flour and baking powder. Set aside.
  3. In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk. Pour into the prepared pan.
  4. Bake for about 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  5. Meanwhile, in a small saucepan, melt the butter and honey. Pour over the entire surface of the cake, right from the oven. Let cool completely in the pan. Unmould and cut into squares. Serve with whipped cream and berries.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 370  
Total Fat 14 g  
Saturated Fat 8 g  
Sodium (salt) 130 mg  
Carbohydrates 58 g  
Fibre 1 g  
Protein 4 g