Corn cake

What is Southern, easy, popular and goes with just everything?

Cornbread, that’s what! I picked a recipe, added some  corn and  diced peppers and frosted it with Puck (your favorite cream cheese spread will do fine) and fresh corn.

INGREDIENTS: 8 INCH CORN CAKE

  • 1 cup of stone-ground cornmeal
  • 1 cup of flour
  • 1 teaspoon of baking soda
  • 3 Tablespoons of sugar
  • 1/2 teaspoon of salt
  • 2 eggs
  • 1 cup of yogurt
  • 3 cups of corn (3 ears), briefly cooked
  • 1/2 cup of diced peppers
  • 1 tablespoon of minced mint or parsley

METHOD:

  1. Combine the flour, cornmeal, baking soda, sugar and salt. Add the eggs and yogurt and mix well. Add one cup of corn, the diced peppers and the minced parsley. Pour into a greased pan lined with parchment paper and bake for 20 minutes in a preheated 400F oven until the cake is puffed up and golden.
  2. When the corn cake is cool, spread the top with Puck or any other cheese spread and top with the remaining corn. Serve.

NOTE: Puck is a cream cheese spread with a very creamy texture and a mild taste, reminiscent of La Vache qui rit (The Laughing Cow). It can be found in Middle-Eastern store or the international isle of supermarkets. It is not refrigerated unless opened. It is made in Denmark.


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24 Comments

  1. Posted May 30, 2011 at 10:09 pm | Permalink

    That’s a beauty ~ loved all the corn topping :)
    US Masala

  2. Posted May 31, 2011 at 12:15 am | Permalink

    That cake is lovely! Interesting topping.

    Cheers,

    Rosa

  3. Posted May 31, 2011 at 1:07 am | Permalink

    Great looking cake,love that corn topping..

  4. Posted May 31, 2011 at 3:03 am | Permalink

    Looks delicious! Anything with corn is a must make for me!

  5. Posted May 31, 2011 at 5:57 am | Permalink

    I love anything corn-infused and I’m truly salivating over this savory corn cake! Looks delicious!

  6. Posted May 31, 2011 at 6:01 am | Permalink

    That looks incredible. What a great way to use up the abundance of fresh corn this spring is brining!

  7. Posted May 31, 2011 at 7:23 am | Permalink

    Wow, that looks completely amazing. I’ve never seen a corn bread that looked like this.
    *kisses* HH

  8. Posted May 31, 2011 at 8:21 am | Permalink

    I love the beautiful corn topping on this cake, Joumana! Your recipes are always so inspiring…I’d love to try this one!

  9. Posted May 31, 2011 at 8:46 am | Permalink

    J’ai déjà aussi fait du pain au maïs et je trouve le goût délicieux.
    Mais je ne l’ai jamais mangé avec la crème Puck.
    A tester.
    A très bientôt.

  10. Posted May 31, 2011 at 9:06 am | Permalink

    I have never seen corn cake like this before! WOW! I totally must make this. I have seen that cream cheese shopping at med eastern grocery stores but never knew what to do with it… that problem is solved!

  11. Posted May 31, 2011 at 9:38 am | Permalink

    C’est amusant, de mettre du maïs frais sur le dessus; Ça demande à être essayé !
    Bisous
    Hélène

  12. Posted May 31, 2011 at 9:53 am | Permalink

    Loving that frosting and topping! Just raised it up a level.

  13. Posted May 31, 2011 at 10:27 am | Permalink

    Your corn cake looks so good, I love it with the creamy cheese and corn topping.

  14. Posted May 31, 2011 at 11:40 am | Permalink

    Such an interesting cake! I don’t think I’ve ever tried corn cake before, but I’m certainly intrigued!

  15. Posted May 31, 2011 at 12:29 pm | Permalink

    I see Puck at the Turkish shop often but have never tried it. I love cornbread with some spicy chili. It looks perfect for a celebration.

  16. Posted May 31, 2011 at 12:36 pm | Permalink

    What a great way to dress up corn cakes.
    Mimi

  17. Posted May 31, 2011 at 12:55 pm | Permalink

    Very interesting indeed! I take it that it is a savory cake. Never seen a cake like this before.

  18. Posted May 31, 2011 at 1:56 pm | Permalink

    The yogurt in this corn cake no doubt added extra moisture. It’s a nice twist to add the corn kernels to the top.

    I have never seen Puck. I need to pay more attention in the grocery store or ethnic market.

    Velva

  19. Posted May 31, 2011 at 5:52 pm | Permalink

    I loved the way you covered it with the corn, I will have to use just my old cream cheese spread. Never seen Puck !

  20. Posted May 31, 2011 at 7:40 pm | Permalink

    Wow! What a show stopper. I’ve never seen a corn cake/bread like this one. I love the peppers in it and I won’t pass up the Puck next time I see it.

  21. Amanda
    Posted May 31, 2011 at 8:57 pm | Permalink

    Joumana!! Your recipes never cease to amaze and intrigue me!! I make cornbread all the time but mine is dull compared to this, this is on my list to make this week!!

  22. Posted June 1, 2011 at 6:47 am | Permalink

    Reminds me … I have a cookbook of the Confederacy, with recipes supposedly used by the Confederate Army during the American Civil War. Despite the agriculture-based economy, these were hard times for the South (thanks to blockades and attacks on the railroad system), so the cookbook is full of recipes like “Cornless Cornbread” and coffee that uses ground acorns or burnt just-about-anything. Tough times, indeed.

  23. Posted June 6, 2011 at 12:46 pm | Permalink

    Wonderful idea for a cornbread… absolutely delicious!

  24. Posted June 7, 2011 at 8:19 pm | Permalink

    Comme un vrai ” dessert “…c’est superbe !!!

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