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–+ servings

Creamy Baked Cornmeal Custard Cake

This creamy baked cornmeal custard cake has a golden cornmeal top and a soft, rich custard center. It is an easy baked dessert made with simple ingredients and a blender batter.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 12 slices

Ingredients
  

  • 1 tablespoon softened salted butter for greasing the baking dish
  • 1 cup fine yellow cornmeal
  • ½ cup all-purpose flour
  • 1½ cups granulated sugar
  • ½ teaspoon fine sea salt
  • 1 tablespoon baking powder
  • 4 large eggs room temperature
  • 4 cups whole milk room temperature
  • 1 cup heavy cream room temperature
  • ½ cup unsalted butter melted and cooled for 5 minutes
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated lemon zest optional
  • 2 tablespoons powdered sugar optional for serving

Instructions
 

  • Preheat the oven to 350°F. Grease a 9×13-inch glass or ceramic baking dish with softened salted butter.
  • In a medium bowl, whisk together the fine yellow cornmeal, all-purpose flour, granulated sugar, fine sea salt, and baking powder.
  • Add the eggs, whole milk, heavy cream, melted butter, vanilla extract, and lemon zest to a blender. Blend for 20 to 30 seconds, until smooth.
  • Add the dry cornmeal mixture to the blender. Blend for 30 to 45 seconds, or until fully combined.
  • Pour the thin batter into the prepared baking dish. Tap the dish gently on the counter to release large air bubbles.
  • Bake for 55 to 65 minutes, or until the top is golden, the edges are set, and the center has a slight jiggle.
  • Remove from the oven and cool on a wire rack for at least one hour.
  • Dust with powdered sugar, slice into squares, and serve warm, room temperature, or chilled.

Notes

  • The batter should be thin when poured into the baking dish.
  • Use fine cornmeal, not coarse cornmeal or polenta.
  • For cleaner slices, chill the cake before cutting.
  • The cake will continue to set as it cools.
  • If the top browns too quickly, cover loosely with foil during the last part of baking.