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Cornmeal Cake with Fresh Corn and Raspberries

Yields1 Serving

 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 oil
1

Preheat the oven to 350F.

2

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.

3

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.

4

Serve warm, topped perhaps with sweetened sour cream or raspberry ice cream.