Sunday Supper - Peachy Keen Sweet Corn Cakes
Catch 'em before they're gone! Sample our Sunday Supper recipe each Thursday at Potluck from 4-7
Dry:
1 1/2 cups flour
2/3 cups sugar
1/2 cup corn meal
1 tablespoon baking powder
1/2 teaspoon salt
Wet:
2 eggs
1 1/4 cups milk
1/3 cup CRF Meyer Lemon EVOO
1 tablespoon Olmo Apiaries Honey
3 tablespoons melted butter
Add:
2 ears of corn, kernels cut off the cob
1 teaspoon fresh thyme leaves
4 large peaches & 1/4 cup sugar
1/2 cup Bellindora Peach Balsamic
2 tablespoons brown sugar
Whipping Cream & Thyme to serve
Preheat the oven to 350.
Mix the dry ingredients together and make a well in the center. Add the wet ingredients and mix until just combined. Stir in the corn and thyme at the end. Pour into a well greased 9" round pan and bake for about 40 minutes, until a toothpick comes out clean.
While the cake is cooking, reduce the vinegar in a saucepan over medium heat to about 1/4 cup. Add the brown sugar stirring to dissolve.
Slice the peaches and sprinkle with 1/4 cup white sugar. Let set until everything else is cooked and cooled. I like to leave them out at room temp so they can develop some juiciness.
Serve the cake sliced with some peaches and a drizzle of the reduced Peach Balsamic. Top with whipped cream and a sprig of thyme for that "wow" factor. #crf #sundaysupper #farmtotable #buylocal #homegrown #familyowned #drinkwine #oilandvinegar #justdesserts #loca #deltafun #thorntoncalifornia #wineslushies #bubbly #winetime🍷 #visitlodi