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Is this cornbread or is this cake? It’s so dense and moist and gently sweetened with maple syrup that I’m calling it a cake. In any case, it’s such a simple recipe that it’s success depends largely on the quality of the corn you use. Use fresh corn if you possibly can. Shuck it and steam for five or six minutes, then cut the kernels off the cob. Although this recipe is loosely based on one which calls for buttermilk, I use rice or soy milk and rice vinegar to replace the buttermilk. However, if buttermilk works for you, be my guest. Serve with fresh fruit, a whipped topping, or the simple maple-cinnamon glaze I suggest below.
