Baking with corn is very popular in many countries in the Caribbean, Africa, and the Southern United States.
2-3 ears of fresh corn (about two cups), or you can substitute canned corn
1 cup flour
¾ cup cornmeal
2 tsp baking powder
½ tsp baking soda
2-3 tablespoons sugar
1 tsp smoked paprika
¾ tsp salt
½ cup sour cream
½ cup milk
2 large eggs
4 tablespoons unsalted butter, melted
2 tsp chopped fresh basil
Preheat oven to 350°F. Butter and flour a 10-inch cake pan.
Blend fresh kernel corn in blender on pulse mode until coarse (be careful not to puree).
Mix with flour, baking powder, baking soda, sugar, paprika, and salt.
Whisk in sour cream, milk, and lightly beaten eggs until combined.
Add corn mixture, melted butter, and basil. Pour batter into prepared cake pan. If you have leftover corn kernels, you can use them to garnish the top.
Bake about 40-45 minutes until light golden brown and a toothpick inserted in center comes out clean.