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Preheat the oven to 350°F and position a rack in the center of the oven. Lightly grease a tea loaf or 9" x 5" pan.
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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, baking powder, salt, red pepper flakes, and baking soda.
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Add the cheese, 3/4 cup (114g) of the corn, jalapeño, and pimentos. Toss to combine.
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In a medium bowl, stir together the masa harina and water; the mixture will be thick.
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Add the buttermilk to the masa harina mixture and whisk until combined. Then add the garlic oil and eggs and continue whisking until smooth.
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Pour the wet ingredients into the dry ingredients and gently fold together until evenly moistened. The mixture will be very thick.
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Transfer to the prepared pan and smooth out the top. Sprinkle the remaining 1/4 cup (38g) corn over the top of the savory corn cake.
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Bake the savory corn cake for about 50 to 55 minutes for a tea loaf pan or 55 to 60 minutes for a 9" x 5" pan. The savory cake is done when it’s set in the middle and a paring knife inserted into the center comes out clean.
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Remove the savory corn cake from the oven and allow it to cool in the pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Slice and serve at room temperature.
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Storage information: Store leftover savory corn cake covered, at room temperature for several days; freeze for longer storage.