Cornmeal Cake with Fresh Corn and Raspberries
Well, hello. Does this not scream come jump into bed with me in a completely unsexual but rather cozy Grandma’s cottage or quaint B&B on a long weekend sort of way?
I’ve wanted to make something with cornmeal and berries all summer, and the stray cob of corn on my countertop seemed as good an excuse as any… my sister’s raspberry bush had just been harvested, so it’s a little stingy in the berry dept. But the real kernels of corn, scraped off the cob, make up for it. It would do just as well with blueberries or blackberries, I think.
Cornmeal Cake with Fresh Corn and Raspberries
adapted from Farmers’ Market Desserts, via Food52
1 cup fresh raspberries
1 ear corn, kernels scraped off
1 cup all-purpose flour
3/4 cup sugar
1/2 cup fine yellow cornmeal
1 tsp. baking powder
1/4 teaspoon baking soda
1/4 tsp. salt
2 large eggs
1/2 cup buttermilk
1/3 cup canola oilPreheat the oven to 350F.
In a small bowl, toss the corn and raspberries with a spoonful of the flour; set aside. In a medium bowl stir together the remaining flour, sugar, cornmeal, baking powder, baking soda, and salt. In a small bowl or measuring cup, whisk together the eggs, buttermilk, and oil. Stir the egg mixture into the flour mixture with a spatula until almost blended; gently stir in the corn and berries, stirring just until combined.
Spread the batter evenly into a 9-inch cake pan that has been buttered or sprayed with nonstick spray. Bake for 40 to 45 minutes, until golden and springy to the touch. Serve warm, topped perhaps with sweetened sour cream or raspberry ice cream.
One Year Ago: Bacon and Tomato Sandwich
At the Family Kitchen: Lower-fat Double Chocolate Chip Cookies
August 26 2010 | cake | 2 Comments »
