Sweet Corn Cake With Peach-Corn Salsa

More from this source
Washington Post


Add a comment


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan

1 cup flour

2 teaspoons baking powder

1/4 teaspoon fine sea salt

1/2 cup stone-ground yellow cornmeal

1 cup fresh corn kernels (from about 1 large ear), cooked or raw

1/2 cup sour cream, at room temperature

3/4 cup sugar

3 large eggs, at room temperature, lightly beaten

2 peaches, pitted and diced

2 cups fresh corn kernels (from about 2 large cooked ears)

2 tablespoons chopped mint leaves

You might also like

Sweet Corn Cake With Blueberry-Lavender Compote
Fine Cooking
Crab & Sweet Corn Cakes
Sweet Corn Cake Eggs Benedict With Avocado Holl...
How Sweet It Is
Creamy Sweet Corn-Ice Cream Cake
Nilla Wafers
Sweet Miso Corn Cakes With Basil Parsley Pesto
Sweet Fresh Corn Cake, Loaf
Healthy Happy Life
Mexican Sweet Corn Cake
Our Best Bites
Sweet Potato Corn Cakes With Garlic Dipping Sauce
Budget Bytes
Sweet Fresh Corn Cake, Spoonable
Healthy Happy Life
Sweet Corn Cake
Kraft Foods