Sweet Corn Cake - Edible Santa Barbara and Wine Country

Line the bottom and sides of a 9-inch-square baking pan with parchment paper. Preheat oven to 350°.
Cut the kernels off the cob and set aside for later. Put 3 tablespoons of the freeze-dried corn into a food processor or spice grinder and process until it is finely ground, almost powdery.
Whisk the flour, cornmeal, baking powder, the ground freeze-dried corn and salt together and set aside. Using an electric mixer, cream the butter, coconut oil and sugar until light and fluffy. Add the eggs one at a time, and beat until well incorporated. Add the flour mixture, alternating with the milk, until combined and then gently stir in the reserved kernels of corn. Pour into the prepared pan and bake for 35–40 minutes or until a tester comes out clean.
Meanwhile, whisk together the zest and juice of the lime with the powdered sugar until smooth. Pour over the hot cake when it comes out of the oven. After it has cooled slightly, cut into nine squares. Serve each square by itself or with a scoop of vanilla ice cream and a touch of salt and freshly ground black pepper.