Found this gem in a book on farmer's markets desserts. Tweaked it a bit to be less sweet and potentially gluten free if you use the gluten free flour mix as described below. Since I rarely keep buttermilk I'll have to try it next time with rice milk or yogurt to see if that works too!Method:
Preheat oven to 350 F. Grease and dust a 8" round cake pan with flour.
Mix 1 C raspberries and 1 C corn with 2 TB flour (wheat flour or gluten free flour mix) and set aside. Frozen is ok.
Sift together dry ingredients:
1 C coarse cornmeal/polenta
3/4 C gluten free flour (or regular wheat flour is fine too)
1 tea baking powder
1/4 tea baking soda
1/2 tea salt
Beat together wet ingredients:
2 eggs
1/2 C buttermilk
1/3 C extra virgin olive oil
1/3 - 1/2 C honey
Combine dry and wet mixtures together. Now fold in the raspberry/corn mixture.
Pour into the cake pan. Bake 40-45 minutes if the berries & corn were room temp; 55 minutes if you used frozen raspberries and frozen corn.
Let cool slightly, then run a knife around the edges of the pan and invert onto a cooling rack or cutting board. Serve as is or with whipped cream or macerated berries.
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