Fresh Corn Cake

½ cup unsalted butter      ½ cup sugar

¼ cup whole milk      ¼ cup heavy cream

7-8 cups corn kernels (9 ears)      5 large eggs

¾ cup flour      ¾ cup rice flour

1 T. baking powder      1 tsp. kosher salt

Directions: Preheat oven to 350 degrees. Butter round 9” cake pan, line the bottom

with wax paper/parchment paper – spray the paper with Pam.

Put the butter into the mixer bowl with paddle attachment and beat until creamy,

about 5 minutes. Add the sugar and beat for another 3 minutes. Remove the bowl

from the mixer and set aside.

Scald the milk and heavy cream together in a small saucepan. Add the corn kernels,

place the mixture into a blender / food processor, and puree. Set aside and cool.

Separate the egg yolks and whites, reserving the whites. In a bowl, beat the egg

yolks thoroughly with a whisk. Add the corn puree to the butter and sugar mixture,

and then the egg yolks.

In a medium bowl, sift together the flour, rice flour, baking powder, and salt. Mix

this by hand into the wet ingredients. Transfer the batter to a larger bowl.

Wash and dry the electric mixer bowl thoroughly. Fit the mixer with the wire whisk

attachment and beat the egg whites until they form soft peaks. Use a rubber spatula

to gently fold them into the batter. Be careful not to break down all the egg whites.

Spoon the batter into the prepared pan and bake for 45 minutes, or until golden

brown. The corn cake should be set in the middle, so that a knife inserted into the

center comes out clean. Let cool. To free the corn cake from the pan, run a knife

around the edge and invert it onto a plate held over the top, serving side down. Flip

the corn cake quickly and remove the wax paper. Heat to serve. Refrigerate any

leftovers.

Comment: From Pasqual’s in Santa Fe-- -Eric’s favorite restaurant in the world!