What’s the first thing that comes to mind when you think of corn? Whatever it is, it probably isn’t corn desserts, right?
It certainly isn’t for me.
When I think of corn, I think of fresh corn on the cob smothered in butter or delicious fried corn straight from the pan on my grandma’s stove.
Honestly, I think of sitting on the back porch shucking it and trying not to scream when a worm fell on my finger before I think of desserts!
Corn just isn’t dessert-like… Or is it?
For the longest time, I didn’t think so, but then I discovered a few recipes that proved me wrong.
So if you, too, have a hard time picturing corn desserts, take a second to look through this list.
It just might change your mind.
If you’ve never had cornmeal cookies, you’re in for a real treat.
They’re soft and crumbly like peanut butter cookies and have just the slightest bit of crunch around the outside edges.
Their taste isn’t super sweet, but it’s remarkably good. If you’ve ever had sweet cornbread, that’s about how they taste.
Because they aren’t super sweet, they make the perfect dessert or breakfast, especially with a hot cup of coffee.
Be careful, though, as you can easily eat way too many because they aren’t too sweet.
The blueberry lemon cornmeal crisp perfectly balances sweetness and tartness, and thanks to the thyme, there’s even a bit of earthiness in this sweet treat.
It takes some time to prepare (20 minutes) and even more time to cook (50 minutes), but each bite is tastier than the one that came before it.
It’s well worth the time you spend on it.
The crust is buttery, hot, and crunchy, and if you add a bit of vanilla ice cream to the top, you’ll think you’ve died and gone to heaven.
3. Caramel Corn
This recipe for Amish caramel corn will blow your mind.
All you’ll need to make it is plain popcorn, slivered almonds, brown sugar, salt, butter, baking soda, vanilla extract, and cayenne pepper.
The popcorn is nice and crunchy, and the caramel mixture is melt-in-your-mouth sweet and delicious.
The slight dash of cayenne pepper isn’t enough to add heat, but it does add… something.
I’ve left it out before, and there was a missing depth to the flavor, but I couldn’t pinpoint what it was.
Trust me, it takes nothing away and adds more than you’d think.
If you’re looking for a light holiday snack that doesn’t fill you up, popcorn balls are always a great option.
They’re slightly sweet but not overwhelmingly so, and they have just a hint of vanilla.
Plus, you can decorate them for practically any season just by changing the sprinkles.
You can use red and green from Christmas, pink and red for Valentine’s Day, orange and black for Halloween, and so on.
My aunt used to make these for family dinners when I was a kid.
My cousins and I would always fight over them, trying to fit as many as we could in our hands before running off again.
We could never eat as many as we grabbed, but they were the sweetest, crunchiest cookies in the world, and we never could stop ourselves from hoarding them.
Today, I’m the one who makes them for family dinners, and my family loves them.
Even so, I’ll always catch at least one of them slipping a couple into a napkin and a few onto his plate before leaving the dessert table.
It always makes me smile.
This recipe for strawberry shortcake is one of the easiest you’ll ever make.
All you’ll need for the strawberries is sugar and time for them to sit and soak it up.
You can use Cool Whip if you like, but making your own whipped cream from heavy cream, vanilla extract, and sugar is better.
The only real difference between this strawberry shortcake and all the others is the “cake.”
You’ll use cornmeal, flour, sugar, salt, butter, milk, baking powder, and an egg to make cornmeal biscuits.
You’ll then use those for your “cake,” cutting them in half and making what amounts to a strawberry shortcake biscuit.
It’s not as soft and fluffy as cake, but it’s thick, dense, and delightfully crumbly. You won’t have any complaints.
You’ve probably tried peanut brittle, but have you ever had popcorn brittle? It’s just as crunchy and has that same fantastic caramel flavor.
However, there’s a unique buttery flavor that peanut brittle doesn’t have, and despite how fantastic it tastes, it only takes 15 minutes to make!
Whether you make the original (plain) version or add candied nuts or bacon, sweet corn panna cotta is phenomenal.
It has a flan-/custard-like consistency, but it’s less sweet and has a yummy sweet corn taste that makes you feel less guilty about eating so much dessert.
It takes only 25 minutes to whip up, but you’ll need to let it chill for at least 2 hours before serving it.
Several people have told me they don’t like polenta (cornmeal) cakes because the consistency is too much like cornbread.
With the right ingredients, I don’t mind that at all.
However, I understand why some people don’t like it. This recipe, though, has the answer to that problem — soak the polenta in orange syrup.
That makes the cake just as soft, moist, and wonderful as any “normal” cake.
Between the fluffy cake, the delightful orange flavor, and the powdered sugar on top, this may become one of your new favorite desserts.
As much as I love corn, I wasn’t sure I’d enjoy corn pudding. However, I was pleasantly surprised after trying this recipe.
It still isn’t my favorite way to enjoy corn, but I have to admit that it was much tastier than I’d imagined. It tastes pretty much like sweet creamed corn.
However, it’s sweeter than usual, and there’s a creaminess to it that’s really pleasant.
The recipe says you can eat it warm or cold.
Personally, I found it to be quite appetizing when it was fresh and warm, but I didn’t care for it once it cooled down.
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