Fresh Corn Cake with Raspberries
You can never have too many side dish recipes, so give Fresh Corn Cake with Raspberries a try. This recipe serves 10. One serving contains 295 calories, 5g of protein, and 8g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up flour, flour, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk.
Add corn mixture to flour mixture, stirring just until combined.
Toss raspberries with 2 tablespoons flour; fold into batter.
Pour batter into prepared pan.
Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
Remove from pan and carefully peel off wax paper. Cool completely on wire rack.
Sprinkle with powdered sugar, if desired.