Habanero Honey Sweet Corn Cake
Description
Chef John's habanero honey sweet corn cake is inspired by sweet Mexican corn cake, and provides savory, sweet, spicy flavor that works well as a side dish or dessert.
Ingredients
•
2 cups fresh corn kernels
•
1 habanero pepper, seeded and diced
•
2 large eggs
•
1/3 cup water
•
1/3 cup honey
•
2/3 cup all-purpose flour
•
1/2 cup unsalted butter, melted
•
1/3 cup cornmeal
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1 teaspoon kosher salt
•
1/2 teaspoon baking powder
Directions
1
Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2
Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3
Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4
Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5
Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6
Let cool until warm or room temperature before garnishing and serving.