When this corn cake came out of the oven my husband asked if he could have some, I often bake and release so he wanted to make sure. I said yes as I figured a picture of a cake sliced open would be better than a loaf. Three slices later, I now felt like I had a stump to photograph. Hum, I think hubby has lost his privilege to eat before photos.

On to the cake. This cake is made with yellow corn flour, not to be confused with cornmeal or corn starch. We actually made our own corn flour by grinding the cornmeal to a flour. It worked just fine. Since corn is in season here I used one ear of fresh corn and I did not bother to steam it before hand. My corn pieces did fall to the bottom of my cake and I don’t know if the fresh corn contributed to that or not.

My husband clearly liked it, three pieces later and counting, but said it was buttery (1 stick of butter) and sweet (1 cup of sugar). I read the Bonne Idee too late as I would have liked to add dried cranberries or dried cherries to the cake. Next time. I thought is was rich, delicious and high-lighted the bounty of corn.