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A savory corn cake made with fresh kernels, eggs, and a touch of cream, baked until golden. This vegetarian family dish offers a comforting, naturally sweet flavor from fresh corn.
Preheat your oven to 350°F. Grease an 8-inch square baking dish with 1 tablespoon of the butter, coating all sides thoroughly.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat, then add the corn kernels and cook for 4-5 minutes, just until fragrant and tender. Let cool slightly.
In a large mixing bowl, whisk the eggs until frothy. Stir in the heavy cream, cooked corn, and shredded cheese, mixing until well combined.
In a separate bowl, sift together the flour, baking powder, salt, and black pepper. Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
Pour the batter evenly into the prepared baking dish. Smooth the top, then bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before slicing and serving.
