Fresh Corn Pound Cakes with Bacon and Rosemary
Three loaf cakes
1 ½ cups fresh corn kernels (scraped from three ears of fresh corn)
6 slices of bacon, cut into ½” pieces
2 Tbsp vegetable oil
3 Tbsp fresh rosemary leaves, coarsely chopped
Juice and zest of 1 lime
12 ounces unsalted butter, room temperature
3 cups white sugar
6 large eggs, room temperature
4 ½ cups all-purpose flour
1 Tbsp baking powder
1 Tbsp kosher salt
Ground pepper to taste
1 tsp freshly ground nutmeg
1 ½ cups Greek yoghurt
1 Tbsp vanilla paste
1) Scrape the kernels from three ears of corn into a medium bowl.
2) Add the 2 Tbsp oil to a medium sauté pan, add the bacon pieces and cook until bacon has rendered its fat and is turning crisp. Stir in the corn kernels and stir to mix. Cover with a lid and simmer for five minutes. Remove from the heat and return the mixture to the medium bowl. Add the chopped rosemary and the juice of the lime. Stir to combine.
3) Preheat the oven to 325 degrees.
4) Spray three loaf pans with cooking spray and then insert a piece of parchment paper to cover the bottom and up and over the sides by one inch.
5) Whisk together the flour, baking powder, salt, ground pepper, lime zest and freshly grated nutmeg
6) Cream the butter and sugar in a standing mixer 4-5 minutes until butter is light and fluffy. Reduce the speed to low and add the eggs, 1 egg at a time. Add the vanilla paste.
7) On low, add 1/3 of the dry mix, then half of the yoghurt, 1/3 of the dry mix, remaining yoghurt and finish with the final 1/3 of the dry mix.
8) Fold in the bacon/corn mixture.
9) Divide the batter into the three pans.
10) Bake the cakes until a wooden skewer comes out clean – roughly 50-60 minutes.
11) Cool the cakes in their pans on a wire rack.
