Don’t forget soak the beans overnight. Soaked beans cook more evenly and quickly than unsoaked ones. A couple tablespoons of salt in the soaking water produces a creamier, more velvety texture in the cooked beans.

Don’t use frozen corn kernels—it results in a dense, gummy texture. Made with fresh corn, the cake’s crumb is much lighter and softer. After adding the flour mixture to the corn puree, don’t whisk vigorously. Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the cake bakes up tender.

Excellent.