I never get enough of the Jersey’s Silver Queen corns when they are in season. Instead of making a traditional corn bread, consider making this double-corn tea cake. This recipe from Baking Chez Moi by Dorie Greenspan caught my attention. The double dose of corn sounds tempting. Double means yellow corn flour, not to be confused with cornmeal, and fresh corn kernels. Way to go, Dorie, for coming up with this unique recipe of a double-corn tea cake.
Earlier, I’ve posted an apple walnut, banana sourdough, and a zucchini kumquat tea cakes, using preferments, whole-wheat and spelt flour. They are very healthful and outstanding cakes, but require extra time commitment to make. On the other hand, this double-corn tea cake is easy to do. Furthermore, a huge benefit is that it does not use any wheat flour. Nil. I like finding gluten-free recipes to add to my repertoire for friends who are gluten intolerant.
This recipe is all about corn. The color is sunshine yellow and the flavor is corn forward. First, cream the butter (one stick or 113 grams) and sugar (150 grams). I reduced the amount of sugar by a quarter. Work the eggs (three large ones) into the batter, one by one. Then add in the dry ingredients: corn flour (about 200 grams), baking powder (1 1/2 teaspoon), sea salt and ground coriander. Add a few tablespoons of whole milk for some moisture. For once, you don’t have to worry about overworking the batter, since there is no gluten to speak of whatsoever. Then, stir in the corn kernels (one cup or 200 grams). Finally, the batter is ready to go in the 350°F oven for about an hour.
The last-minute whimsical additions are some paprika and grated cheddar cheese. I sprinkled them on the cake in the last ten-minute of baking to impart a savory note to the sweet corn flavor. With that, the otherwise plain-looking double-corn tea cake gets a surprising dash of contrasting color, taste and texture on its crust. It works!
I’m linking this post to Tuesdays with Dorie.