Name: Savory Corn Dump Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 can creamed corn; 1 box corn bread mix; 1 can sweet corn kernels

Dump cakes are traditionally associated with desserts, but this savory corn version is more of a corn pudding that is served as a side dish. It is rich, creamy, and super easy to make, only requiring three ingredients. Though it is made from a cornbread base, because of the creamed corn, it is more moist and rich.

The standard dump cake involves dumping all of the ingredients into a Dutch oven, lined with parchment paper. The same is true of this recipe – it has the standard characteristics of a wet base, baked center, and garnish on top. It’s just savory instead of sweet.

There is a wide range of corn puddings but this version is definitely one of the easiest to make. As with most, it makes a great side dish for a barbecue meal. It even makes a great breakfast, either fresh baked or as leftovers the next morning.

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Looking down on a baking paper lined Dutch oven filled with the Corn Dump cake ingredients but only able to see the top layer of yellow corn kennels.

The layers are spread evenly and when completed you can pretty much just see the corn kernels and none of the powder of the corn bread.

Looking across a Dutch oven filled with a corn dump cake but highlighting the white baking paper and corn kernels on top.

The paper liner helps with clean-up as this is a relatively moist bake. It however isn’t completely necessary if you don’t have any with you.

Looking down into a cooked corn dump cake in a paper-lined Dutch oven.

When cooked, the cornbread layer rises and partially absorbs the corn kernels on the top, creating a pudding-like texture.

A spoon serving being shown with the creamy corn base, cornbread middle, and kernel top with the full corn dump cake in the background.

When cooked the corn bread pudding has three layers: the creamy corn base, fluffy cornbread middle, and corn kernel topping.

Savory Corn Dump Cake Recipe

Saffron Hodgson

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Dump Cakes are traditionally associated with desserts but this Savory Corn version is more of a corn pudding that is served as a side dish.

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Preparation 5

Cook 25

Ready in 30

Servings Servings

CourseSide Dish

InfluenceNorth American

DifficultyBeginner

MethodBake

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Ingredients

1 can creamed corn
1 box corn bread mix
1 can sweet corn kernels

Equipment

round baking paper liner
10 inch Dutch oven

Directions

Preheat the Dutch oven to 350 degrees F (180 degrees C). Make the round baking paper liner for the Dutch oven.
In the preheated Dutch oven, line the baking paper round. Add the creamed corn to cover the bottom. Pour the cornbread mix on the top and spread evenly.
Open the corn kernels and let the lid fall in. Use this to drain the water onto the cornbread mix, spreading it evenly across the top. Using a fork, gently run through the top of the cornbread mix combining the corn liquid until no more powder is visible. Sprinkle the reserved corn kernels evenly over the top.
Place the Dutch oven lid on the top and set the Dutch oven to 350 degrees F (180 degrees C) then cook until done; about 25 minutes. Serve immediately.

Nutritional Information

Calories: 190kcalCarbohydrates: 37gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 467mgPotassium: 151mgFiber: 3gSugar: 9gVitamin A: 91IUVitamin C: 3mgCalcium: 20mgIron: 1mg