I decided to start with dessert first! Tod Wheeler (pictured to the left with Paul and Kim's daughter Nina!!) made Fresh Corn Cake with Raspberries from cooking light magazine. He made one with raspberries and one with blueberries, both were DELICIOUS!! I will totally be making this myself (although I may delete some of the butter and replace it with more corn puree or a little apple sauce and use splenda blend, and of course whole wheat flour!). Very moist and decadent tasting. Here is the recipe!



Fresh Corn Cake with Raspberries
10 servings (serving size: 1 wedge)
Puréed fresh corn adds unique sweetness to this dessert. Tossing the raspberries with a small amount of flour prevents them from sinking to the bottom of the cake.
Yield

Ingredients
* Cooking spray
* 1 cup fresh corn kernels (about 2 ears)
* 6 tablespoons unsalted butter, melted and cooled
* 1/3 cup water
* 2 teaspoons fresh lemon juice
* 2 teaspoons vanilla extract
* 2 large eggs
* 2 cups all-purpose flour
* 1 1/4 cups granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups fresh raspberries
* 2 tablespoons all-purpose flour
* 1 tablespoon powdered sugar (optional)

Preparation
Preheat oven to 325°.

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.
Nutritional Information
Calories: 291 (26% from fat)
Fat: 8.3g (sat 4.7g,mono 2.5g,poly 0.6g)
Protein: 4.6g
Carbohydrate: 52.1g
Fiber: 2.8g
Cholesterol: 61mg
Iron: 1.7mg
Sodium: 481mg
Calcium: 67mg


Come back tomorrow for Sweet corn ice cream... mmmmmmm