Caramel Corn Bread

I have had a love for cooking and baking since I was in my teens. During the first 10 years or so of my writing this blog, I had focused on dining in and dining out at the restaurants around the city as well as around the globe. This past year cooking became more prevalent again and in this series, I will be posting my dishes and recipes for you to enjoy making at home.

Inspired by Chef Jake Cohen this is his recipe in which I used local BC Corn and it was delicious.


Nonstick cooking spray, for greasing

3 ears corn, shucked and kernels removed

1 cup granulated sugar, divided

1/2 cup light brown sugar

1/2 cup vegetable oil

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

3/4 cup buttermilk

1 cup all-purpose flour

1 cup yellow cornmeal

2 teaspoons kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda


1. Preheat oven to 350°F. Grease a high sided 9-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with the corn kernels.

2. In a medium saucepan, combine ¾ cup of the sugar with 2 tablespoons of water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, about 6 minutes. Immediately pour over the corn in an even layer.

3. In a large bowl, whisk the remaining 1/4 cup granulated sugar, the brown sugar, oil, butter, and eggs until smooth. Add the buttermilk and whisk until incorporated.

4. Add the flour, cornmeal, salt, baking powder, and baking soda to the bowl and fold until just incorporated, then pour over the caramel-coated corn. Bake until the top is golden and a toothpick inserted into the center comes out clean, 55-60 minutes.

5. Let cool 15 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then slice and serve warm.

By: Richard Wolak

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