Did I mention that strawberries, indeed berries of all kinds, cry out to be matched with corn? Strawberries are very nice as an accompaniment to this little cake, a plain, slightly sweet, eminently sliceable little summer dessert. This has the added benefit of being gluten-free and has no leavening aside from beaten egg whites. Made with stoneground Rhode Island jonnycake cornmeal, it has a satisfying bite and could not be more local. For a finer texture, use regular yellow cornmeal.
Little Corn Cake
1 cup RI jonnycake cornmeal or yellow cornmeal
1/2 cup sugar
1/4 tea salt
3 eggs, separated
1 stick unsalted butter, melted
Preheat the oven to 375 F. Butter a 6” cake pan, preferably aluminum. Line with wax paper and butter or spray with Pam.
Combine half the cornmeal with the sugar and salt; make a little well in the center and drop in the egg yolks. Slowly add the melted butter, stirring to incorporate until all is absorbed. Add the rest of the cornmeal. Beat the egg whites until stiff and shiny, and fold into the batter. Pour into the buttered pan.
Bake for 40-45 minutes, until brown and a skewer comes out clean. It should be very brown, and will look sort of like a big Thomas’s corn toastie (don’t let it get as dark around the edge as in the photo; I don’t have the right pan with me). Turn out onto a rack to cool, and cut into thin slices, and serve with strawberries or other fresh fruit, and a little Vin Santo or other light dessert wine.