for when you harvest corn…
corn, corn and more corn
Here is a very simple recipe for Mexican Corn Cake which is particularly delicious using home-grown sweetcorn. This cake can be eaten on its own with tea or coffee, it can be served as a pudding and it can be served warm as a side dish to accompany things like mole or simply roasted or chargrilled green poblanos or capsicums. If you are thinking of serving it as a savoury side dish, reduce the amount of sugar by about 20%.
Makes 1 x 18 cm round cake tin, or makes 8 muffins.
Ingredients
250 g sweetcorn kernels
50 g butter or ghee (this one is healthier and tastier)
50 g unrefined caster sugar
50 g plain flour
2 medium eggs
1 tsp baking powder
a pinch of salt
Heat up the oven to 180 C conventional oven / 160 C fan oven / Gas Mark 4
Grease and line the bottom of the cake tin and grease the sides as well.
Clean the sweetcorn and using a knife, dislodge the corn kernels from the ear of corn, put them in a food processor and whiz until they are more or less smooth. Add the rest of the ingredients and process again for about 1 minute to incorporate well.
Pour this mix into the cake tin and put in the middle shelf of the oven.
Bake for 30 minutes, check that it is cooked by inserting a skewer to the middle of the cake, if it comes out clean, then it is done, if it is not, then give another 5 – 10 minutes; the top should be golden without being burnt.
Take out of the oven and leave to cool on a rack, serve.