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.
Savory Corn Dump Cake Recipe
- 1 can creamed corn
- 1 box corn bread mix
- 1 can sweet corn kernels
- round baking paper liner
- 10 inch Dutch oven
- 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.