Corncake with Blueberry Compote
This is my second blog post on this recipe. The first was lost by blogger and the story I am telling is that it was my best blog EVER.
I am sure other bloggers, particularly food bloggers can feel my pain because:
1. Losing your post.....sucks.
2. Taking horrible pictures with your old point and shoot after cooking something incredible....sucks.
3. Cooking something that sucks and is not blog worthy...sucks.
But....finding or creating a great recipe you can share with others is the rewarding part and worth the downside:-)
I love corn bread, so seeing this recipe from Fine Cooking caught my attention. For me, the results were like a favorite corn muffin recipe with a fluffier, lighter texture and very moist. I did make a shortcut. The recipe calls for a whole ear of corn, which required shucking, boiling, removing kernels, adding to the food processor and extracting the liquid from the solids...... which required a pan, knife, food processor, sieve and spatula, so I bought creamed corn.
I am sure a purist would mention the point in using "fresh, seasonal ingredients", but I saved steps, pans, utensils and dish washing liquid. I wasn't that lazy though, I did end up putting the sweet, creamed corn through a sieve to extract the liquid from the corn bits and I wish I left them in. I think they would have provided a nice contrast to the macerated blueberry compote recipe that I found on the The Seattle Times Food and Wine section. If your a fan of cornbread or muffins, you'll love this recipe.
For the cake:
6 oz. (12 Tbs.) unsalted butter, softened; more for the pan
4-1/2 oz. (1 cup) unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. table salt
2-1/4 oz. (1/2 cup) sifted stone-ground yellow cornmeal
1/2 cup sweet creamed corn
1/2 cup sour cream, at room temperature
3/4 cup granulated sugar3 large eggs, at room temperature and lightly beaten
To make the cake:Position a rack in the center of the oven and heat the oven to 350°F. Spray or butter a 9x2-inch round cake pan or spring form pan. Fit a circle of parchment in the bottom of the pan and butter that as well.
Sift the flour, baking powder, salt into a medium bowl. Whisk in 1/2 cup of sifted cornmeal, set aside.
Strain cream corn through a fine sieve, pressing with a rubber spatula to extract the liquid part and discard remaining solids. If you prefer bits of corn in your cake, just mix 1/2 cup creamed corn with the 1/2 cup sour cream.
With a stand mixer or handheld, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)
On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not over mix.
Scrape the batter into the cake pan and spread it evenly with a spatula. Bake until the cake is golden brown and springs back when lightly pressed in the center, 30 to 35 minutes. Cover with aluminum foil and transfer to a rack to cool for 10 to 15 minutes. Run a knife around the edge of the pan and then gently invert the cake onto the rack, removing the pan. Remove the parchment, turn the cake right side up onto the rack, and let cool completely
For the compote:
2 cups blueberries
1/2 cup sugar
2 Tbs water
1 Tbs lemon
1 Tsp lemon rind
Combine the ingredients in a saucepan and cook over medium heat until the blueberry skins have popped and the mixture is slightly thickened, about 5 minutes or longer. Let cool and refrigerate until ready to serve. (Bring to room temperature before serving.)