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Brunch Corn Cake




Source of Recipe


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List of Ingredients




1/2 cup (125 mL) Butter, softened
1/3 cup (75 mL) Granulated sugar
2 Eggs
1-1/3 cups (325 mL) All-purpose flour
1-1/3 cups (325 mL) Cornmeal
2 tsp (10 mL ) Baking powder
3/4 tsp (4 mL) Baking soda
1/2 tsp (2 mL) Salt
1-1/3 cups (325 mL) Buttermilk
1-1/4 cups (300 mL) Corn kernels (about 2 cobs)
MAPLE GLAZE:
1/4 cup (50 mL) Icing sugar
2 tbsp (25 mL) Maple syrup



Recipe



In bowl, beat butter with sugar until light; beat in eggs, 1 at a time. In separate bowl, whisk together flour, cornmeal, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Fold in corn.

Pour into greased 10-inch (3 L) Bundt pan. Bake in centre of 375F (190C) oven until golden and cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 15 minutes. Turn out onto serving dish.

MAPLE GLAZE: In bowl, stir icing sugar with maple syrup until smooth; drizzle over warm cake.

Makes 12 servings.