Food & Drink Magazine

A Corny Poundcake to Celebrate National Corn on the Cob Day!

By Marialiberati

copyright 2018 Art of Living PrimaMedia,Inc

Danasha Wise: Editor

June 11th is National Corn on the Cob Day. Celebrate with these tips and a recipe from Gourmand World Award Winning Chef Maria Liberati. Please feel free to use this article as is. For additional comments, an interview, or photos please reach out to Danasha Wise me at  [email protected]

Sweet corn is far from being the new kid in school. In almost every country besides the United States, corn is called maize. It goes back to around 9,000 BC, and it’s believed to have come originally from Mexico.  Biting into a perfectly cooked corn on the cob really solidifies that summer feeling.

Versatility Corn is very versatile because when you remove the kernels from the cob it is a delicious movie treat, dessert, side dish,salad and more!

How to Celebrate? If the parade is a corny overload for you, try sharing your pictures of your favorite corn foods on social media. Trust me, there are many corn lovers out there so share your corn recipes to the world and don’t forget to tag your corny pictures with #NationalCornOnTheCobDay.

Here is one of Celebrity Chef Maria Liberati’s favorite recipes:

Corn and Coconut Poundcake

Ingredients

½ cup steamed corn (or if you must 1 small can of corn)

1 small (6 ozs) container of vanilla yogurt

3 eggs

1 tsp baking powder

1 cup flour (whole wheat, green banana, chick pea flour, cassava flour or combine ¼ cup of each)

3 cup coconut flour

½ cup organic brown sugar

3 tablespoons of coconut or peanut oil

Powdered sugar for dusting

 Instructions

In a bowl mix the eggs with yogurt with portable mixer or food processor. Add in sugar and mix, Then sift coconut flour into mixture. Then sift the baking powder and rest of flour(s) into mixture and mix, then add in oil.Place the mixture in a poundcake pan and bake in oven preheated to 375 degrees F for 45 minutes or until golden on top and toothpick inserted in center comes out clean. Let cool and dust powdered sugar on top, serve!

Celebrity Chef/Award Winning Author-blogger Maria Liberati is the author of the Gourmand World Award Winning book series The Basic Art of Italian Cooking. She is executive editor of The Basic Art Art of Italian Cooking by Maria Liberati and blog at http://www.marialiberati.com/blog2- winner of culinary travel blog of the year 2013 by the NY Travel Writers’ Society, and with 300,000 worldwide subscribers

A Corny Poundcake to Celebrate National Corn on the  Cob Day!


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