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Monday, July 8, 2013

Golden Corn Cake with Ginger Butter

Golden Corn Cake and Ginger Butter

2 cups corn meal
1 cup flour
½ cup sugar
1 teaspoon salt
Photo by Mark H. Anbinder
1 egg
1 teaspoon soda
 2 cups sour milk or buttermilk


Sift the dry ingredients together except the soda. Add egg slightly beaten. Dissolve the soda in sour milk, stir into the dry ingredients quickly and pour into a greased light colored 8x8 pan. Bake for 30 minutes in a 350 degrees F oven.

Ginger Butter

1/2 cup unsalted butter
1 tablespoon finely grated fresh ginger


Melt butter and in a small pan over medium heat, add ginger. Remove from heat and allow cooling in a heat proof container such as a ramekin before placing covered into the refrigerator. You can also use the butter warm.

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