Sweet Corn Pound Cake
From jo_jo_ba 13 years ago
- 2 hours to make
- Serves 10
Adapted from Hannah @bittersweet (http://bittersweetblog.wordpress.com/2009/09/05/lend-me-your-ears/), I made this back in my co-op days for the kids at the Boys and Girls Club. Though a lot of them had had a West Indian style of cornbread (savoury and often filled with peppers), not many of them had tried pound cake, and none of them had tasted anything like this!
Ingredients
- 1 can (1 1/2 cups) sweet corn shopping list
- 1 tbsp vanilla shopping list
- 1/2 tsp rice vinegar shopping list
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1/4 cup shortening shopping list
- 1/4 cup low-fat cream cheese shopping list
- 3/4 cup sugar shopping list
- 1/4 cup brown sugar shopping list
How to make it
- Preheat oven to 350F, lightly grease a loaf pan.
- Thoroughly puree corn kernels in a blender with vanilla and vinegar.
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- Cream together the shortening and sugars.
- Add half the flour mixture, mixing until you get fine crumbs, then add all of the corn puree, vanilla and vinegar.
- Mix to incorporate, then add remaining dry mixture. Stir to just combine.
- Bake 65 minutes, until it tests done.
The Rating
Reviewed by 1 people-
WOW - this is SO DELICIOUS!!!! I made this with my youngest son and he was drooling over it before it was even in the oven! Subtle sweetness - dense and moist without being heavy at all. I don't think I can do this justice with words - it is that ...more
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in Kansas City loved it
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" It was excellent "