This fall while we were planning our vegetable garden, I came across the page of Small Seeder which offered a superb variety of seedlings not too far from here in St-Augustin. I fell in love with the company, its visual signature too (the website is so beautiful!) as well as its owner, Geneviève. Super available for her customers, she was able to answer my many questions during the summer.
It was also while talking with her that I discovered the Gardens of Saint-Augustin, a family farm where she is also involved, beautiful fresh, local products grown with lots of love! They also offer vegetable baskets every week, without reservation, perfect for small families and those who are too busy to manage a weekly basket. All this to say that when Geneviève asked me if I had ever cooked a corn cake it piqued my curiosity! I answered no, but oh how determined I was to find a recipe that would do justice to their sublime cobs!
So here is the result of my research, a corn bread/cake that goes well with soups and stews as well as a coffee for dessert or lunch! Garnish it with powdered sugar or jam, it will be a sure success!
Enjoy your food!
EQUIPMENT
I use affiliate links in this section. As an Amazon Associate I earn from qualifying purchases. This will not cost you anything but it helps me offset the costs of my website. Thank you for your support. More information is available in the Privacy Policy.
Sweet Corn Cake
Perfect as an accompaniment to tomato soup or served as a dessert with a vanilla glaze, this cake highlights the versatility of fresh corn! It can also be baked into a loaf and frozen sliced to help you out this fall.
Ingredients
- 2 ears of fresh corn
- 1 1/2 cups milk
- 2 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- a pinch of salt
- Four eggs
- 3/4 cup vegetable oil
- 1 cup sugar
- 1/4 cup brown sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Peel one ear of corn and cut the corn kernels all around the ear. Simmer 1 1/2 cups of milk and the kernels from one ear for 5 minutes, let cool and then blend the corn milk in a mixer or with a hand blender. Measure out 1 1/2 cups of corn milk and set aside.
- Peel the second ear, remove the grains and set aside.
- In a bowl, sift the flour, cornstarch, baking powder, bicarbonate and salt. Add the semolina and mix well.
- In another bowl, mix the sugar and brown sugar, add the eggs one at a time and beat for about 5 minutes or until the mixture has doubled in volume. Gradually add the oil and mix well again.
- Gently fold dry ingredients and corn milk into egg mixture alternately, beginning and ending with dry ingredients. Add corn kernels reserved in step #3.
- Spray a tube pan (with a hole in the center, like those from NordicWare) or two loaf pans with nonstick cooking spray and pour the cake mixture into them.
- Bake for 45-55 minutes (35-45 minutes for two loaf pans) or until golden brown and a toothpick inserted in the center of the cake comes out clean.
- Let stand for 30 minutes and serve while still warm :)
Notes
Garnished with butter or jam, this cake can also be served for lunch!
Nutrition Information
Yield 16 servings Serving Size 1 servingAmount Per Serving Calories 297Lipides 12gSaturated Fat 1.5gTrans Fat 0.3gUnsaturated Fat 10.2gCholesterol 48mgSodium 123mgCarbohydrates 42gFiber 1.3gSugar 17gProtein 5.5g
The nutritional information provided on this site is calculated using standardized methods and is intended for informational purposes only. While we do our best to ensure the accuracy of these calculations, there may be variations due to factors such as ingredient quality, preparation methods, or human error in calculations. Therefore, we cannot guarantee the accuracy or completeness of this information. By using this information, you agree to do so at your own risk. It is recommended that you consult a healthcare professional or nutritionist for personalized nutritional advice or specific questions.
0 comments