Wednesday, June 26, 2024

Raspberry Sweet Corn Cobbler Cake

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

The plethora of produce may be my favorite part of summer, and I'm a big proponent of celebrating that produce in the form of desserts. My father-in-law's raspberry plants, which fruit twice a year and provide us with bowls and bowls of raspberries, inspired the dessert recipe I'm sharing today. You can substitute other berry varieties, if you wish.

Also, I love using corn in desserts as much as possible. I don't think enough people capitalize on its sweet capabilities. So instead of using milk in the dessert batter, I used corn juice. Yes, you read that correctly—corn juice!  The milky, starchy juice from the kernels adds an incredible amount of flavor.

I collect the corn juice by grating ears of fresh sweet corn on a box grater. I usually get about 1/3 cup juice with pulp per ear of corn. The amount you get depends on how fresh and in season the corn is. I use the pulp along with the juice in this recipe. There's no need to strain it. Also, I think it provides good texture.


One last thing--I developed this recipe last week in the middle of a heat wave when our air conditioner was struggling to keep the inside of our 200-year-old house cool. So I baked this recipe on the grill. Baking on the grill isn't much different than baking in the oven. Preheat your grill to 350 degrees Fahrenheit and place your cast-iron skillet over an area of the grill without direct heat. If you've never baked on your grill, you'll want to check it periodically to make sure the temperature remains consistent.

Side note: The first step of this recipe is to melt a stick of butter in the pan. I use Challenge unsalted butter because it's all-natural, made with real milk, and melts evenly.

Raspberry Sweet Corn Cobbler Cake

Yield: Makes about 6 - 8 servings

Time: About 1 hour

Ingredients

For the raspberries

  • 16 ounces fresh raspberries (or frozen raspberries, thawed and drained)
  • 1 Tablespoon sugar (13 grams)
  • 1 teaspoon lemon zest

For the batter

  • 1 cup all-purpose flour (125 grams)
  • 2/3 cup granulated sugar (132 grams)
  • 1/4 cup medium or coarse-ground yellow cornmeal (38 grams)
  • 2 teaspoons lemon zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (180 milliliters) corn juice from about 3 ears corn 
  • 1/2 cup (1 stick) Challenge unsalted butter

Directions

For the raspberries

  1. In medium bowl, combine raspberries with sugar and lemon zest. Set aside.

For the batter

  1. Preheat grill to 350 degrees Fahrenheit.
  2. Whisk flour, sugar, cornmeal, lemon zest, baking powder, and salt in medium bowl
  3. Use box grater to grate corn over bowl to collect milky juices and pulp; discard corn cobs. Measure out 3/4 cup juice and pour into flour mixture. 
  4. Mix just until dry ingredients are moist.
  5. Place 10-inch cast-iron skillet on grill. Add butter to skillet and allow to melt.
  6. Remove skillet from heat and scrape in batter. Spread into even layer as much as possible. Butter will pool at sides.
  7. Spoon raspberries with juices over batter.
  8. Bake over indirect heat in covered grill until cake is golden, about 30-40 minutes.
  9. Allow cobbler cake to cool for about 15 minutes before serving with ice cream.
  10. Store leftovers in airtight container in refrigerator for up to 3 days.

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