Do not confuse this cake with cornbread. It is a moist, sweet cake perfect for dessert (although I've been known to sneak a slice for breakfast too). Tasty plain, this cake rises to new heights when topped with a dollop of whipped cream and a handful of blueberries.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 2 ears corn or 1 cup corn kernels
- 1/4 cup milk
- 1 tsp. vanilla extract
- 4 Tbsp. butter
- 4 Tbsp. vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cup flour
Preparation:
- Preheat oven to 350°F. Butter a 9-inch cake pan and set it aside.
- Cut the kernels from the corn cobs. You should have about 1 cup (up to 1 1/4 cups is fine). In a blender, whirl the corn kernels with the milk, and vanilla. Process until the corn is almost completely pureed (there will still be some texture to the mixture, but you want it as smooth as possible without straining it). Set the mixture aside.
- In a large bowl, beat the butter, oil, and sugar until light and fluffy. Beat in the brown sugar. Scrape down the sides of the bowl and beat in 1 egg. Beat 30 seconds, scrape down the sides of the bowl and add the second egg. Beat 30 seconds and scrape down the sides of the bowl again. Beat in the baking powder and salt. Add the corn-milk mixture and beat just to mix everything together. Stir in the flour just to combine thoroughly.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool. Serve at room temperature plain, with whipped cream and/or blueberries.
Makes 8 servings.
