Cookout

Double Corn Buttermilk Cake is for Dessert.

Double Corn Buttermilk Cake takes 40 minutes to prepare.

Double Corn Buttermilk Cake takes 35 minutes to cook.

Double Corn Buttermilk Cake makes 12 servings.

The ingredients for Double Corn Buttermilk Cake are:

1 cup fine-ground cornmeal
1 cup buttermilk
? cup whole milk
1 tbsp vanilla
zest of 1 lemon
2 egg yolks
1 egg
⅓ cup canola oil
1 ? cups flour
1 ? tbsp baking powder
1 tsp salt
? cup sugar
1 cup roasted fresh corn kernels
1 plum, sliced thinly

Here is how you make Double Corn Buttermilk Cake:

Preheat the oven to 375F, grease a 9" springform pan.In a large, microwave-safe bowl, combine cornmeal, buttermilk and whole milk, stirring well.Microwave on HI for 30 seconds, stir and allow to sit 10 minutes. Stir in vanilla, lemon zest, egg yolks, whole egg and oil.Add the flour, baking powder, salt and sugar, stirring until just blended.Fold in the corn.Spread in the pan and top with sliced plum.Bake 35 minutes, until tests done. Cool in the pan.Serving Size: Makes one 9" cake, 12 slicesNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Double Corn Buttermilk Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 228.8

• Total Fat: 7.8 g
• Cholesterol: 47.5 mg
• Sodium: 63.9 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 1.6 g
• Protein: 5.4 g

The dietary needs meet for Double Corn Buttermilk Cake is Vegetarian