This city girl went to the farm to pick corn ya’ll!
I was exclusively invited to a Sweet Corn Farm Event hosted by Beyer Farm and the Monsato Company last week to experience and learn more about our food, where it comes from, and how it is distributed. There was a lot of talk about bushels, pollinating corn, how corn is weighed, agricultural science, GMO’s, and the differences between field corn and sweet corn. To be quite honest, I don’t remember a lot of the facts that was mentioned but here is what I do know:
- I have more respect for all the farmers in the world.
- I could never be a farmer.
- It is harder for me to eat meat because of the adorable farm animal face that I’ve seen.
Yep. That just about sums it up for me. Aside from the interesting facts that was shared, the best part of the event was networking and connecting with some local food bloggers! Finally! I always wondered if I was the only food blogger here in Cincinnati. Welp, I’m not! There is a whole gang of us out there and I am really happy and excited to get to work and know them all. You know what I love about food bloggers? I love how all of us have unique stories about who we are and how we came to begin food blogging, but share the same purpose, which is to share our love and passion of food with the rest of the world in hopes to make someone’s life a little easier, give them confidence in a way they may not have otherwise, and to spread joy in this crazy world of chaos. I truly believe that food bloggers are God’s secret angels on earth. The world just don’t know that we are the silent love bugs that keeps this world happy. At least that is how I see it anyway.
This fun event was hosted on the farm of Leah Beyer who is the food blogger of Beyer Beware and the Monsato Company. SIDE NOTE: Now I know there is a lot of mean and hateful things to say about the Monsato Company ( I wasn’t aware of) and how they are one of the top three most hated companies in the country now. I get all that. But, I had the most wonderful time and they really did a great job at educating all of us on the process of our food and talk a lot about the misconception of who they are and how they have made wonderful strides to become a more trustworthy company when it comes to our food. If you ask me, they are a-okay in my book.
Back to Leah, you must check out her blog because it is so freaking cute. Her blog is centered around her life as a wife, mother, and farm owner. She has amazing recipes, gorgeous children, a friendly and nice husband, and the most friendliest cat I have ever met. I am not a cat person but I would have taken her cat home with me for sure. Leah is super funny and I can tell that she is boat loads of fun. I’ll tell you why, once she invited me into her home the first thing she asked me if I wanted a Momosa. She gets started early! Just kidding. She is a super sweet lady.
We had a super yummy and amazing lunch that was cooked for us at the farm. There was steak, pulled pork, pallella, and delicious spinach and arugula salad with granola, and, of course, sweet corn. That wasn’t even the best part. The best part was dessert. There was this Smore’s bar with all different type of Smore’s such as Goat Cheese and Salted Caramel, Cinnamon Crunch, Smore’s Marshmallow, and (get this) Gin & Tonic. WHAAATTTT?! You heard me. Totally delicious.
And yes, we all went home with some sweet corn, which brings me to this cake.
That night of the lunch all I could think about was corn. I didn’t even sleep that well. All I could think about was what I could make with that sweet corn. I came across several ideas such as fritters, corn bread, doughnuts, and ice cream. Although I am still entertaining some of those ideas I came up with a cake that is so moist and buttery that it is a mystery about why no one has come up with this cake sooner! When I was younger and my mom would prepare corn, she would add sugar and butter. So I grew up accepting corn in the most unhealthiest way possible. I wanted to reinvent that and turn it into a cake. Boy did I!
I took that corn that I was given on Beyer Farm and roasted it in the oven for 10 minutes just to bring out the corn flavor, added an extra half stick of butter, and butter flavor to the cake. Now if you are thinking “that is too much butter” your wrong. Butter just makes a cake more moist and more butter just makes everything better. I also added corn flour just to give it a corn taste. BUT what sends this cake over the moon and back is this glaze. For some reason I got a sudden idea to make glaze for this cake by making it on the stove using hot melted butter. I had no idea what I was doing. I never heard of this being done before. But what I did was melt a stick of butter (unsalted) in a small sauce pan and added some salt. Then I added the powered sugar and whisked it until the sugar and the butter melded together. I added a splash of milk to make it even more creamy and smooth. It was the best idea I ever came up with in terms of baking so far. What I noticed that happened was the glaze had set faster and easier. If you love sweet corn and butter you will love this cake. This Sweet Corn Cake is a farmhouse cake that you can have for dessert on a Sunday right after a huge country farm meal.
*I was provided a travel stipend by Monsanto to offset transportation costs to and from the Beyer Farm event. No other compensation was received. All opinions expressed are my own.
- 1 c. sweet corn (fresh)
- 2 tbsp. butter, melted
- 2½ sticks unsalted butter, room temperature
- 2 c. sugar
- 4 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 tbsp. butter flavor or extract (optional)
- 2½ c. cake flour
- ½ c. corn flour ( I used Masa Instant Corn Flour)
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 c. buttermilk, room temperature
- 1 c. ricotta cheese
- 1 stick unsalted butter
- 1¼ c. powdered sugar
- 1 tsp. salt
- 1 tbsp. milk
- Preheat oven to 350 Degrees: Add the sweet corn in a small shallow bowl and toss in the 2 tablespoons of melted butter. Turn the corn to a baking sheet and roast in the oven for 10 minutes. Once the corn has roasted, turn to a food processor or chopper and pulse until well chopped (pulse just a few times).
- Increase oven temperature to 375 Degrees: In a large bowl, cream the butter and add the sugar until light and fluffy. Blend in the eggs one at a time. Now add the vanilla extract and butter extract (if you have it). In a separate bowl, sift together the cake and corn flour together. Slowly add the flour into the wet ingredients. Add the baking powder, soda, and salt.
- Slowly pour in the buttermilk and add the ricotta cheese ( you can use sour cream if you don't have it); Fold in the sweet corn. Spray an Angel Food Cake Bundt Cake pan and sprinkle the bottom with sugar. Pour in the cake batter and spread evenly and bake for 35 to 40 minutes on middle rack or until toothpick is inserted and comes out clean. Allow cake to cool. Once the cake is ready to be removed place on top of a cooling rack (my cake was very soft and moist so be careful).
- Melt the stick of butter in a small saucepan on low to medium heat; add the powdered sugar and whisk until well blended. Add the salt and milk and whisk a little more until all ingredients are absorbed ( should be smooth and creamy). Immediately pour on top of the cake until completely used. Allow to set on the cake and serve.