Savory Corn Dump Cake

A spoon serving being shown with the creamy corn base, cornbread middle and kernel top with the full corn dump cake in the background. 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 Looking across a Dutch oven filled with a corn dump cake but highlighting the white baking paper with is the main feature Looking down into a cooked corn Dump cake in a paper lines Dutch oven
Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 5 min 00:05
Cook 25 min 00:25
Ready in 30 min 00:30
Difficulty Beginner
Cooking Method Bake
Ingredients Corn Vegetable
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Side Dish
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A spoon serving being shown with the creamy corn base, cornbread middle and kernel top with the full corn dump cake in the background. 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 Looking across a Dutch oven filled with a corn dump cake but highlighting the white baking paper with is the main feature Looking down into a cooked corn Dump cake in a paper lines Dutch oven

Savory Corn Dump Cake

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.

The standard dump cake theme of dumping all the ingredients in a Dutch oven and cooking exists with the standard trio of the wet base, baked center, canned liquid, and hard garnish exist just this time they are savory.

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.

Ingredients

1 can creamed corn

1 packet corn bread

1 can sweet corn (kernels)

Equipment

round baking paper liner

10 inch Dutch oven

Recipe Directions

  1. Preheat the Dutch oven to 350 degrees F (180 degrees C). Make the round baking paper liner for the Dutch oven.

  2. In the preheated Dutch oven, line with the baking paper round. Add the creamed corn to cover the bottom, pour the corn bread mix on the top, and spread evenly.

  3. Open the corn kernels and let the lid fall in and use this to drain the water onto the corn mix in the Dutch oven spreading 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.

  4. 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. 

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Recipe Origin America
Rating
No Reviews
Servings 8
Preparation 5 min 00:05
Cook 25 min 00:25
Ready in 30 min 00:30
Difficulty Beginner
Cooking Method Bake
Ingredients Corn Vegetable
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Side Dish
Share: