It is truely a comfort food that you won’t feel bored of…
It’s been a lazy Summer for my blog since I haven’t kept up with my project, which is to post at least one recipe a month. However, I had my reasons. I was moving to a new place!!! It was enough to keep me busy with all the searching, viewing, and packing and moving and a ton of other mini little things that took forever to finish. The place was night, the kitchen was a bit small but convenient. We even created a small island, and I had my own corner for baking accessories. The only thing missing is the KitchenAid mixer I’ve always dreamt of.
So for the latest trip to the grocery, we got cheap fresh corns and decided to make corn milk. It was a good drink for summer, but it could have been a waste of the processed corn. We only took the strained corn juice for the milk, not the processed kernels.
That’s why I has these little corn loafs for dessert. They were moist, soft, and creamy sweet with maple syrup sipping through the whole thing. The recipe came to life out of random addition to the ground kernels. I actually tried this before with the strained soy beans that was left after making soymilk. It didn’t turn out as I had expected. It was think, dense, and bland. For this one, I put a bit more baking powder to get it fluffy and light.
|It looked bright, AND fluffy :). This could be a cupcake recipe if you want some food invovation…|
Think of it as more of a comfort food, the kind easy to follow, fund to make, and tastes good !!! So, when you have some corn and wonder what to do with them that takes less effort but gives more pleasure, give this recipe a try. Having a cup of your favourite tea will be best!!!
Servings: 3 ramekins
Baking time: 15 mins
– 1 cup of ground corn kernels, strained off the juice
– 1 cup of flour
– 1 tsp baking soda
– 3 tsp banking powder
– 1 tbsp maple syrup + a lot of maple syrup
– 1 egg
– Preheat the oven to 350 F or 180 C. Butter and dust 3 ramekins with dry flour.
– Mix all the ingredients together well, but do not over mix the batter.
– Pour the batter in the ramekins and bake for 15 to 20 minutes until a small knife inserts and no batter sticks on it.
– Turn the oven to Broil – high for 5 minutes to give the top a nice brown color.
– Take the cakes out, use a bamboo skewer or a sharp stick and stab all over the cake to leave space for the maple syrup to sip through.
– Pour the maple syrup over each cake and wait for it to get down the cake.
– Serve hot straight in, or out of ramekin. The flour and butter will make it so much easy to take out.
– This is a made up recipe, so all of the measuring is not exact, but just my recollection of it.
– You can try with other types of syrup, like lemon syrup or honey. Since the cake doesn’t contain a lot of sugar, it will be bland. You will need to add some sweet to it, either like above or on the side. Bring up your imagination of the taste you want it to be. Corn doesn’t have a strong taste so no worries about bad flavour mix. It will take whatever flavour you use in your syrup (or alcohol?!?).