From  breads/pancakes in breakfast to cakes and cookies for tea and to sandwiches and pizzas for the lunch & dinner – we are all twirling around white flour in one way or another. Even in the desi households refined-flour is often used for making Rotis and Parathas because of its ease in handling. Because one of the keys to happiness is cake-ing 😉

But is there any danger lurking beneath the bleached white bliss ? Well, Maybe! 

It is the refining of flour that gives it an easy to handle texture and on the other hand, causes most of the fiber/bran of wheat to be lost. But our tummies need fiber (ever wondered why our parents made us consume ispaghol – husk, when we were constipated or even in diarrhea. Fiber my friend!) yet WF is devoid of it so WF is often responsible for the bloating and upset stomach you had after glopping those cake and pizza slices.

WF is also easier to eat (we need to chew it less than whole wheat) and is therefore easier to be over consumed which directly leads to obesity.

Additionally WF is rapidly digested and converts in carbs while slowing the metabolism, causing the body to store the sugar as fats. Hence leading to obesity. WF is also accused of increasing the risk of diabetes.

Even after saying all the above I still think, WF is not all evil, we all need some quick energy boosts and cakes. So WF can come to rescue. The key is not to totally avoid it rather use it in moderation.

This is the main reason I had been looking for ways to add more grains in cakes and cookies and all the likes to give them a healthy flip while still satiating my sweet-tooth. Hence the Chocolate-chip Oat cookies and hence *drumroll* Corn cake.

phew! that was hell of a prologue! to a cake recipe 😉

Lets be happy. Lets bake a cake. This time with a twist of Corn.

Ingredients were:

• 1 cup of flour
• 1 1/2 cup of corn meal
• 3/4 cup of heavy cream (or alternatively 1 cup of milk)
• 2 eggs
• 2 tea spoon of baking powder
• 1/2 cup of butter
• 1 1/2 cup of sugar

Corn meal is readily available and its different than the cornflour (corn starch). If it’s coarse the best idea is to pulse it in a grinder and then use it.

We just creamed the butter with sugar and added eggs while continue beating  then mixed in cream and whipped for a while till the mixture is light and fluffy. Then we added baking powder and Flour and finally folded cornmeal in the batter.

We baked it at 350 degrees. The cup cakes were ready after 30 or so minutes, the toothpick came out clean.  But the Loaf took around 50 minutes.

Happy Baking Caking 😉

Ps. I tried the same recipe with 1/2 cup of flour instead of 1 and it worked just fine too. The cupcakes were a bit crumbly though.