Sweet Corn Pound Cake
1 1/2 Cups Sweet Corn Kernels (From About 3 Ears)
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/2 Cup Margarine, at Room Temperature
3/4 Cup Granulated Sugar
1/4 Cup Dark Brown Sugar, Packed
1 Teaspoon Vanilla Extract
1/2 Teaspoon Apple Cider Vinegar
Preheat your oven to 350 degrees, and lightly grease and flour an 8 x 4-inch loaf pan. Set aside.
First, pop your corn kernels into either a food processor or blender, and very thoroughly puree them, until absolutely silky smooth. This isn’t some rustic corn bread; You don’t want any big chunks left over. This could take up to 5 minutes, depending on your machine.
Meanwhile, sift together the flour, baking powder and soda, and salt, mixing well so that all of the ingredients are equally distributed. Set aside.
In you stand mixer, install the paddle attachment, and beat the margarine briefly to soften it. Add in both sugars, and cream thoroughly, until homogeneous. Bring the mixer to a halt before adding half of the dry mixture, and start it again on low speed. Mix until you get fine crumbs, and then pour in all of the corn puree, along with the vanilla and apple cider vinegar. Mix again so that the batter smooths out, and then incorporate the final half of the dry goods. Stir just enough to achieve a smooth mixture, and transfer the batter into your prepared pan.
Bake for 50 – 60 minutes, until golden brown and a skewer inserted into the center comes out clean. The top of the cake may develop a fissure right down the center, but don’t worry- I feel that this crack only adds to it’s homespun charm.