Fresh corn season is upon us – huzzah! To celebrate this annual gift from the harvest gods (Demeter, is that you?) we’re noshing on some scrumptious coconut cornmeal cake. Based off an Amish recipe for funchi (aka cornmeal mush), this delightful treat can be enjoyed at all times of the day depending on how you dress it up. Since we’re all about desserts, that’s the route we took… but feel free to pair it up with a few savoury items for brunch, lunch or dinner.
You will need:
- 1 ½ cups water
- 1 ½ cups coconut milk (or other milk alternative)
- 1 cup yellow cornmeal
- 1 tsp salt
- ½ cup desiccated coconut, unsweetened
- ¼ cup coconut sugar (or sweetener of choice)
- 2 tsp coconut oil, for frying
Sweet & Salty Crispy Corn
- 1 ear corn (or 1 cup kernels)
- 2 Tbsp coconut sugar
- ¼ tsp salt
- 2 Tbsp hot water
- 2 tsp coconut oil, for frying
- Maple syrup
- Ice cream
- Toasted coconut
Let’s get started!
First we’ll make the cornmeal cake itself. In a medium saucepan, bring the water and coconut milk to a boil. Once boiling, reduce the heat to a simmer and slowly stir in the cornmeal, salt, coconut and sugar.
Continue to stir the mixture over medium heat until it becomes thick, which takes approximately 6 – 8 minutes. Pour the batter into a 10-inch loaf pan and spread it until the top is even. Refrigerate overnight or for a few hours until set. Once the cake is set, gently run a knife around the edges of the loaf pan and gently remove the cake from the pan. Slice the cake into ½ inch slices and set aside.
Next we’ll tackle the sweet and salty corn:
It’s corn season right now, so we got a couple fresh ears of corn for this recipe – feel free to use canned corn if that’s unavailable though!
If using fresh corn, remove the husk from the ear of corn and set in a long bowl or pan with ½ cup water. Microwave on HIGH for 3 ½ minutes. Remove corn from the microwave and let cool for a couple minutes. Then carefully slice the kernels off the cob.
Mix together the sugar, salt and water in a small bowl until it is completely dissolved, then set aside. Heat oil in a medium skillet over medium high heat, and once hot, carefully pour in the corn kernels. Stirring frequently, fry them for 4-5 minutes until they are lightly browned and crisp.
Add in the water and sugar mixture to the frying pan – it will bubble up, but just keep stirring so that all the kernels are evenly coated with the sugar mixture. Continue to fry for 1 more minute, then pour corn into a bowl.
Finally, we’ll put it all together
Using the same skillet over medium high heat, add in the 2 tsp of coconut oil. Once hot, carefully add a few of the sliced cornmeal cake into the pan and fry each side until lightly browned, about 4-5 minutes per side. Then remove the slices and place on a paper towel to soak up the grease.
To serve, place a few of the slices on a plate, topping it with the crisp corn kernels and any additional garnishes you like! We dressed our corn cakes with coconut sorbetto, lingonberries, strawberries, and toasted coconut.
Make sure to enjoy this treat hot 😋
If you decide to give this recipe a shot, let us know how you get on via Instagram (@demetres) or Facebook. Check back next week for a behind-the-scenes sneak peek at what we’ve got cooking for fall, and as always, follow us on Instagram for your daily dose of dessert!