With a sister in law and friends who are celiac I tend to keep my eyes open for recipes that are both gluten free and great and easy (the latter meaning in part no crazy exotic gums and pastes and binders); That combination is fairly rare – certainly more rare than when one is not constrained to exclude gluten.
There are winners though, and this is one of the nicest ones around – so much so that it graces our meals even when the table is filled with wheat eaters. Frankly the latter simply allows me to do the grinding of the cornmeal on the homemade grain mill from the couple of big sacks of feed corn we always have on hand. The mill does a great job and fresh meal can’t be beat, but since the mill often processes gluten containing grains I keep a bag of commercial meal for those occasions.
This corn cake makes a desert – moist (even if some lasts a couple of days), rich, flavorful and just the right amount of sweet to cap off a nice meal or accompany tea or coffee.