Cornmeal Cake with Fresh Corn and Raspberries
Cornmeal Cake with Fresh Corn and Raspberries Preheat the oven to 350F. In a small bowl, toss the corn and raspberries with a spoonful of the flour; set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
Ingredients
- 1 cup fresh raspberries
- 1 ear corn, kernels scraped off
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 cup fine yellow cornmeal
- 1 tsp. baking powder
- 1/4 teaspoon baking soda
- 1/4 tsp. salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/3 cup canola oil
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