Tuesday, January 11, 2011

A Pound of Grain

Sometimes you just don't need a story to back up a killer recipe: this is one of those times. I do have a reason for making it, though - I made this pound cake filled with pureed sweet corn (not cornmeal!), which I adapted from Hannah's recipe on Bittersweet, way 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! Indeed, I had never made anything quite like this myself, but I tell you, it was well worth it - in fact, it was so popular with the kids that I made it for a family BBQ this past Summer and it was a hit there too!

Sweet Corn Pound Cake
Makes 1 loaf, 10 slices
1 can (1 1/2 cups) sweet corn
1 tbsp vanilla
1/2 tsp rice vinegar
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup shortening
1/4 cup low-fat cream cheese
3/4 cup sugar
1/4 cup brown sugar

  1. Preheat oven to 350F, lightly grease a loaf pan.
  2. Thoroughly puree corn kernels in a blender with vanilla and vinegar.
  3. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  4. Cream together the shortening and sugars.
  5. Add half the flour mixture, mixing until you get fine crumbs, then add all of the corn puree, vanilla and vinegar.
  6. Mix to incorporate, then add remaining dry mixture. Stir to just combine.
  7. Bake 65 minutes, until it tests done.
Amount Per Serving
Calories: 242.7
Total Fat: 6.4 g
Cholesterol: 3.4 mg
Sodium: 73.5 mg
Total Carbs: 45.6 g
Dietary Fiber: 2.3 g
Protein: 4.2 g