Sweet Corn Pound Cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Sweet Corn Pound Cake calories by ingredient


Introduction

Adapted from Hannah @bittersweet (http://bittersweetblog.wordpress.com/2009
/09/05/lend-me-your-ears/), I made this back in my co-op days for the kids at the Boys and Girls Club. Though a lot of them had had a West Indian style of cornbread (savoury and often filled with peppers), not many of them had tried pound cake, and none of them had tasted anything like this! Adapted from Hannah @bittersweet (http://bittersweetblog.wordpress.com/2009
/09/05/lend-me-your-ears/), I made this back in my co-op days for the kids at the Boys and Girls Club. Though a lot of them had had a West Indian style of cornbread (savoury and often filled with peppers), not many of them had tried pound cake, and none of them had tasted anything like this!
Number of Servings: 10

Ingredients

    1 can (1 1/2 cups) sweet corn
    1 tbsp vanilla
    1/2 tsp rice vinegar
    1 cup flour
    1 cup whole wheat flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1/4 cup shortening
    1/4 cup low-fat cream cheese
    3/4 cup sugar
    1/4 cup brown sugar

Directions

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.