Last month I traveled to Davenport, Iowa along-side nine other food blogger to attend Iowa Corn Quest. Iowa Corn Quest was an educational tour of the corn growing process, sponsored by Iowa Corn. You can learn more about my time at Iowa Corn Quest.
While at Iowa Corn Quest, I learned a lot of valuable information about Iowa’s farmers and what they do with the corn that they grow. I came home, really having a taste for more corn.
While on Iowa Corn Quest, we were served a large abundance of yummy corn dishes, including sweet corn dishes like sweet corn ice cream and corn creme brulee. When I came home, I knew that I wanted to try another corn recipe. A sweet corn sheet cake.
This sweet corn sheet cake turned out super moist. I used Greek yogurt to make it moist. Corn meal can taste grainy. I personally love the texture of it. If you want your cake to be fluffier, then use a little less corn meal and more flour. You could also replace the corn meal with Masa, which is a more processed cornmeal.
Iowa Sweet Corn Sheet Cake
1 and 1/4 cups of Cornmeal
1 cup of flour
1 cup of greek yogurt
1 tsp pure vanilla extract
1/2 cup of brown sugar
1/2 cup of sugar
1/2 cup of canola oil
1 tsp sea salt
2 tsp of baking powder
1 1/2 cups of frozen sweet corn- thawed
Method: In a large bowl or mixer, mix together eggs, sugars, vanilla, Greek yogurt and canola oil. Add cornmeal, flour, salt and baking powder. Add sweet corn last. Once the batter is mixed up, place in a 9 x 13 pan and bake at 400 degrees f for 30 minutes. remove from oven and let cool.
For the salted brown sugar glaze
3 tablespoons of unsalted butter
1/4 cup packed brown sugar
2 tablespoons of 1/2 and 1/2
1 teaspoon of pure vanilla extract
1/2 teaspoon of sea salt
1/2 teaspoon corn starch
Method: In a saucepan, mix butter, brown sugar, 1/2 and 1/2, vanilla extract and sea salt. Once the mixture is heated, add corn starch to thicken it and stir.
Drizzle the salted brown sugar glaze over the sheet cake and spread.
This cake was sooo good. I can’t wait to make it again!