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
Ingredients:
- 2 ears corn or 1 cup corn kernels
- 1/4 cup milk
- 1 tsp. vanilla
- 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. Butter a 9-inch cake pan and set aside.
- Cut kernels from cobs. You should have about 1 cup (up to 1 1/4 cups is fine). In a blender, whirl corn kernels with milk, and vanilla. Process until almost completely pureed (there will still be some texture to the mixture, but you want it as smooth as possible without straining it). Set aside.
- In a large bowl, beat butter, oil, and sugar until light and fluffy. Beat in brown sugar. Scrape down sides and beat in 1 egg. Beat 30 seconds, scrape down sides of bowl, and add second egg. Beat 30 seconds and scrape down sides of bowl again. Beat in baking powder and salt. Add corn mixture and beat just to mix. Stir in flour just to combine thoroughly.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool. Serve at room temperature plain, with whipped cream and/or blueberries.
Makes 8 servings.
