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
AuthorJulie
Preheat 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.
Ingredients
Directions
Preheat 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.
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O…M…G!! I made this last night. I had 2 leftover cobs of corn in the fridge and I suddenly remembered this post. I didn’t have raspberries but did have frozen blueberries fresh from the farm that I picked up a couple weeks ago. Wow. I’ve never had corn bread with actual kernels of corn before. I sliced a square piece in half horizontally, nuked it for 20 seconds, just a bit of butter and a little drizzle of maple syrup… YOWZA That was good! My Mom used to make this for dessert when I was a kid – sans the corn kernals and the fruit – and she called it Johnny Cake. I’m happy to say I doubled the recipe (I almost always do) and have a whole one tucked in the freezer for another time.