Sweet Corn Pound Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 can (1 1/2 cups) sweet corn1 tbsp vanilla 1/2 tsp rice vinegar1 cup flour1 cup whole wheat flour1 tsp baking powder1/4 tsp baking soda1/2 tsp salt1/4 cup shortening1/4 cup low-fat cream cheese3/4 cup sugar1/4 cup brown sugar
Preheat oven to 350F, lightly grease a loaf pan.
Thoroughly puree corn kernels in a blender with vanilla and vinegar.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Cream together the shortening and sugars.
Add half the flour mixture, mixing until you get fine crumbs, then add all of the corn puree, vanilla and vinegar.
Mix to incorporate, then add remaining dry mixture. Stir to just combine.
Bake 65 minutes, until it tests done.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Thoroughly puree corn kernels in a blender with vanilla and vinegar.
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Cream together the shortening and sugars.
Add half the flour mixture, mixing until you get fine crumbs, then add all of the corn puree, vanilla and vinegar.
Mix to incorporate, then add remaining dry mixture. Stir to just combine.
Bake 65 minutes, until it tests done.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 242.7
- Total Fat: 6.4 g
- Cholesterol: 3.4 mg
- Sodium: 73.5 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 2.3 g
- Protein: 4.2 g
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