(from the kitchen of Thunderhead Gardens, www.thunderheadgardens.com)

* Items in bold can be found at the Clark Fork River Market

Ingredients

9 Tbs. unsalted butter
3/4 corn kernels
salt
1 1/4 cups of milk
1 Tbs. baking powder
2 eggs
5 Tbs. Thunderhead Raspberry Chipotle Sauce
 

Directions

1) Preheat oven to 375 degrees.  Grease a 9 inch round cake pan.  Melt 1 Tbs. butter in a small saute pan, add the corn and a pinch of salt and saute until tender.  Set aside.
2) In a saucepan, heat the milk and remaining butter together over medium heat until the butter has melted.  Remove from heat.  Combine the dry ingredients in a mixing bowl and stir until well mixed.  Whisk the eggs together, then whisk them into the milk mixture.  Pour the milk mixture into dry ingredients and add the corn.  Stir until evenly blended.  Spread batter into the pan.  Pour the raspberry chipolte sauce in a circle on top of the batter.  Using a knife, loosely stir the sauce into the batter so that it resembles a marbled cake.  Bake for 20 minutes or until a toothpick inserted into the center comes out clean.