Dessert's ready!

Corn was the "it girl" in 2025 summer baking. Corn cookies, corn cakes, sweet corn rolls, I swear it’s been everywhere. But maybe it’s not really all that popular. Maybe I’ve just been noticing it because it’s so odd sounding to me. In my mind, corn is not dessert. Corn is that side dish we serve alongside the real food. It never graces my plate at a barbecue. I think corn has a bad rap. I don’t hate it, but generally I think corn’s reputation has bad vibes.

Food in the United States is no doubt a controversial topic. I think for those of us who’ve left the country at some point, we can relate to the experience of enjoying all the different foods and feeling amazing. Then there’s a food culture shock returning to the US. All of a sudden you’re bloated, can’t eat dairy and gluten, and just notice how bad the food makes you feel. If it wasn’t already obvious, I did study abroad this summer and it has become a segue into at least half of my talking points. You might already know that food in the US is pumped with starch, sugar, and,

well, corn. We’ve got a LOT of corn here. We use it to feed our livestock, bulk up foods in the grocery store aisles, and you must know high fructose corn syrup is in everything! 

The point here, is that corn has a bad reputation. Its derivatives are added to food to add more mass to products which translates to more money for big corporations. All that being said, corn is quite cheap. It’s local and abundant. Therefore, we must make use of it. I just think the ways in which we use it don’t do corn much justice. I want to find a way to make corn delicious because it’s sweet, brightly colored, and deserves a moment of positivity! That’s what’s so beautiful about baking.

I get to take things like flour, corn, and butter and turn them into something that brings others such joy. There’s something so special about making beautiful treats for people that have no other purpose but to bring them joy. Trust me, I will never claim that my cakes provide healthful sustenance. However, that’s what’s so beautiful about dessert. It’s the smile on someone’s face when they see their birthday cake. Their faces light up and it reminds me that people really are precious and special. That’s the real purpose of my work. 

I don’t know what is to come here and I’m not sure what this blog is about yet. What I do know is my cake page needs more of me, so I’m starting to share that. Oh, and I’m Eliana! Welcome to Eliana’s Cakery.

Pictured is a buttermilk corn cake, filled with a sweet corn custard, and encased in a roasted honey buttercream.

Recipe inspiration to try this week: https://youthsweets.com/corn-layer-cake/#recipe