Corn cake

Ready for a change? Self-control is probably one of the hardest things to master. How often have we been defeated by a bad habit eating, a lousy attitude or a wrong mindset? We make promises to improve.

Thankfully, God knows our weakness and He also knows the remedy! The Bible says, “the food of the Spirit is love, joy, peace, kindness, goodness, gentleness, forbearance, and self-control”.

In term of food, our key focus is not to avoid but eat in moderation to live moment by moment submissively trusting God rather than in self.

Are you ready for a change? You can change for God is always with you. As you surrender control to Him, He will help you to handle whatever you encounter.

Yes, I am willing to change. Today, I am also changing this recipe from food network recipe: “Moist and easy cornbread” from one of the food blogger.

To make this cake my own. I also change the name and some of the ingredients. It’s moist, simple, quick, easy and less time to bake. The flavour is not too sweet. The texture is crunchy with each bite of the cake. I have drizzle some honey on it and spread it with apricot jam.

Let’s bake and enjoy!!!


8 Tbs proactiv margarine 
1 c cornmeal
3/4 c self raising flour
3 Tbs sugar
1 1/2 Tsp baking powder
1/2 Tsp bicarbonate soda
1/4 Tsp pink Himalayan salt
2 large eggs
410 g can creamed corn
200 g yoghurt
1/2 c water
Honey to drizzle (opt)
Apricot jam (opt)


Preheat oven 220 degrees C. Grease and line 8” square spring form pan and set aside.

In a medium size bowl mix well together cornmeal, flour, sugar, baking powder, bicarbonate, and salt.

In the mixing bowl beat yoghurt, margarine and eggs. Then add 1 big ladle spoon of dry ingredients to the egg mixture. Using a spatula mixing well. Then add another spoonful of dry ingredients mixing well.

Next add creamed corn, water and the remaining dry ingredients mixed to combined with a big ladle; there will be a bit of lump. That’s ok.

Spoon the batter into the prepared pan. Bake till top golden brown or skewer comes out clean about 22 minutes. Switch off oven, leave cake in for 15 minutes with door close.

Remove from oven and turned it out onto a cake base. Poke with a chopstick all around. Then drizzle honey on top and if possible let it drip in the holes.

Next spread apricot jam over to cover the holes. Let cake absorb the honey about 10 minutes. Serve with brewed coffee or chai latte.

Note: Oven temperature may vary. You might need more or less time. You may bake in a loaf tin.

You may want to omit creamed corn honey or jam. You can use plain flour instead of self raising flour.

You can just use buttermilk instead of yoghurt. The remaining cake can be stored in an airtight container for about 5 days. My cake finishes within 1 day.


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