I spent a long time thinking about this one……it’s for the Fresh Supersweet Corn Blogger recipe contest and I was trying to think outside the box…..salsa….no, its been done……salad, I could, but not sure what I would do……soup, I do love corn chowder but they already have one on their website www.freshsupersweetcorn.com. So I moved on to baked goods in my mind.
Corn muffins? Yum, but done. Cornbread? Also delicious, but nothing out of the ordinary. And then it hit me. Fresh Supersweet Corn is sweet, right? Just like it says in the name! Well, this is what I came up with–and trust me, it is delicious!
Sweet Caribbean Corn Upside Down Cake by Laurie Lufkin
1 1/4 cup coconut milk
1 cup fine yellow cornmeal
1 stick salted butter
1 cup brown sugar, divided
2 1/2 cups Fresh Supersweet Corn
1/4 cup (one nip) coconut rum
1 fresh mango, peeled and cut in to wedges
1 orange slice from the center of the orange
1 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
4 large eggs at room temperature
3/4 cup canola oil
2 teaspoons coconut extract
1 1/2 teaspoons vanilla extract
1/4 cup toasted sweetened flaked coconut
sweetened whipped cream
On the stove top or in the microwaved bring the coconut milk to a low boil. Quickly whisk in the cornmeal until smooth and set aside. Cornmeal will absorb the coconut milk while you are preparing the rest of the cake.
Remove husks from 3 ears Fresh Supersweet Corn and remove kernels from cob with a sharp knife. It is easiest to use this type of setup:
Invert a small bowl in to a larger bowl and it is easy to cut off the kernels and then the bowl will catch them. Break up any kernels that are stuck together with your fingers and set corn aside. If you plan to make corn chowder in the near future, save the cobs as they make a great base for the soup.
In a seasoned 12″ cast iron skillet, combine butter and 1/2 cup brown sugar and bring to a simmer over medium heat, stirring to dissolve sugar.
Add Fresh Supersweet Corn and cook for two minutes, stirring gently. Remove from heat and stir in coconut rum and set aside.
Peel and pit mango and cut in to slices.
Arrange mango slices in a flower pattern in the Fresh Supersweet Corn mixture.
Cut a 1/4″ horizontal slice from the middle of large navel orange and cut off the peel
Place peeled orange slice in the center of the mango slices to form a flower and set aside.
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In another bowl, lightly beat together eggs, canola oil, vanilla extract and coconut extract. Whisk in cornmeal and coconut milk mixture and mix until smooth.
Whisk mixture until smooth.
Gently whisk in dry ingredients until just combined.
Pour mixture over mangoes and corn and smooth with a knife if necessary.
Bake in preheated oven for 35 to 40 minutes until a tester inserted in to the center of the cake comes out clean and edges are lightly browned.
Allow cake to cool in the pan for 30 minutes and invert on serving plate.
Because both the mangoes and the corn floated around a bit, I took a small knife and moved the corn to reveal the “petals” of the flower too, the mangoes.
Cake can be served warm or at room temperature, topped with a sprinkle of toasted coconut and a bit of sweetened whipped cream.
Serves 12. This is a dense, rich cake with the sweetness of the corn, coconut and mango and the little bit of crunch of the toasted coconut. If you make it, please let me know what you think—enjoy!