I’m learning that other cultures are quite good at cooking what’s in season. I’m not sure what it is about Americans, but we seem to want what we want when we want it.
This means we’re eating less optimal produce during the off season which doesn’t taste all that great and costs a buttload.
Seasonal cooking is challenging because it forces you to meal plan differently than if you were to just make something you’re used to. This cooking-from-another-country-project has forced me to get good at cooking new and unfamiliar things.
It’s getting easier and more fun at the same time.
This might be my favorite time of year. Because CORN. And tomatoes. But also CORN.
But corn in a dessert? Hell yes this stuff tastes like candy.
It’s so sweet, you can eat it right off the kernel, no cooking required.
Sure, you can make this Sweet Corn Cake any time of year, but when corn is 5/$1 at the market, why waste your money on the frozen stuff?
This Sweet Corn Cake is soft, a little sweet and begs to be paired with a little honey and a cup of tea.
Six ingredients stand between you and delicious Sweet Corn Cake.
Sweet Corn Cake
(Start making 75 minutes before you want Sweet Corn Cake)
Start by turning your oven to 350F. Blend the room temp butter and sugar together until fluffy. Add the egg yolks and blend. Then add the flour, baking powder and salt.
In a food processor, blend the corn kernels for just a few seconds. You want some texture left in here. Then fold in the corn kernels into the cake batter.
In a separate bowl, whip together egg whites until stiff. Then gently fold these into batter with the corn.
Pour the mixture into a greased 9×13 inch pan. Sprinkle the top with Turbinado sugar to get a little extra crunch on top. Bake for about 1 hour until a toothpick comes out clean.
Drizzle honey over the top and serve with tea.