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!
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 powder1/4 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 - 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.
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
No comments :
Post a Comment
Thanks for the feedback!