This is a special treat for a Sunday Morning. It’s an easy recipe packed with delightful flavor.
- 1 1/2 cups flour
- 1 cup Aunt Jemima Corn Meal Mix, self-rising
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3 Tb sour cream
- just less than 3/4 cup of milk (see recipe directions)
- 3/4 cup fresh or frozen (thawed) sweet corn kernels
- 1/4 cup light brown sugar, packed
- 1/4 cup maple syrup
- 2 eggs
- 8 Tb unsalted butter, melted then cooled
- 1 cup or so of fresh or frozen blueberries
- 1 Tb of flour
- 2 Tb sugar
Preheat your oven to 400 and butter or grease a 9-inch cake pan.
In a large bowl whisk together the flour, corn meal mix, baking powder, salt and baking soda. In a liquid measuring cup add the 3 tablespoons of sour cream and enough milk to bring the mixture to a measurement of 3/4 cup. Whisk the sour cream and milk together and place in your food processor. Add the sweet corn kernels, light brown sugar and maple syrup to the milk mixture. Pulse until the corn is pureed. Add the 2 eggs and pulse for another few seconds. Fold this mixture into the dry ingredients. Gently fold the melted butter into the batter. Try not to over mix. Toss the blueberries with the 1 tablespoon of flour. (This helps them from sinking in the batter). Now gently fold the blueberries into the batter. Pour the batter into your cake pan, sprinkle the sugar over the top and bake for 35 minutes. Place on a wire rack and cool for 10 minutes before serving.