Habanero Honey Sweet Corn Cake

Name: Habanero Honey Sweet Corn Cake
Total time: 55
Yield: 8
Ingredients: 2 cups fresh corn kernels; 1 habanero pepper, seeded and diced; 2 large eggs; 0.33 cup water; 0.33 cup honey; 0.67 cup all-purpose flour; 0.5 cup unsalted butter, melted; 0.33 cup cornmeal; 1 teaspoon kosher salt; 0.5 teaspoon baking powder

Recipe by John Mitzewich from allrecipes.com

Side Dish 55 Mins.

Ingredients

8 servings

•

2 cups fresh corn kernels
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1 habanero pepper, seeded and diced
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2 large eggs
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0.33 cup water
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0.33 cup honey

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0.67 cup all-purpose flour
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0.5 cup unsalted butter, melted
•

0.33 cup cornmeal
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1 teaspoon kosher salt
•

0.5 teaspoon baking powder

Instructions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
Let cool until warm or room temperature before garnishing and serving.