Brunch Corn Cake
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 251 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 53 mg |
| sodium | 332 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 7 |
| vit A | 10 |
| vit C | 2 |
| folate | 15 |
This delightful corn-kernel-and-cornmeal cake is an adaptation of one served for breakfast on the Toucan, an Amazon riverboat. The cook, Francisca Martins Pimental, shared the recipe with Elizabeth Baird, our food & nutrition editor.
Ingredients
- 1/2 cup butter, softened
- 1/3 cup granulated sugar
- 2 eggs
- 1-1/3 cups all-purpose flour
- 1-1/3 cups cornmeal
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1-1/3 cups buttermilk
- 1-1/4 cups corn kernels, (about 2 cobs)
- Maple Glaze
- 1/4 cup icing sugar
- 2 tbsp maple syrup
Preparation
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. In separate bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Fold in corn.
Pour into greased 10-inch (3 L) Bundt pan. Bake in centre of 375°F (190°C) oven until golden and cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 15 minutes. Turn out onto serving dish.
Maple Glaze: In bowl, stir icing sugar with maple syrup until smooth; drizzle over warm cake.
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