- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Tasty and nutritious, this Creamy Corn Cake recipe is perfect for those who like a refreshing and healthy dish. Its natural sweet corn flavor combines perfectly with the milk and sugar, resulting in a creamy and light cake.”
What you need to know
- Using frozen corn kernels allows for quick and versatile preparation.
- The addition of milk gives a creamier flavor to the cake.
- Using all-purpose flour and baking powder ensures a well-structured cake.
- Healthy portions make it a great option for balanced meals.
- The short preparation time is ideal for those who want to prepare something delicious quickly.
Ingredients
Main
- 2 cups of sweet corn (can be frozen or canned)
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- A pinch of salt
Instructions
Principal
- In a blender, blend the corn, sugar, milk, oil, and eggs until smooth.
- Transfer the mixture to a bowl and add the wheat flour, baking powder, and salt. Mix well until the dough is homogeneous.
- Pour the batter into the greased and floured pan.
- Place in a preheated oven and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- After baking, remove from the oven and let cool for 10 minutes before unmolding.
- Unmold and serve warm or at room temperature.
Chef's tips
- For a creamier cake, add more milk to the mixture.
- For a crunchier cake, increase the amount of wheat flour.
- Unmold the cake 10 minutes before the final cooking time to avoid breaking the mold.
Variations
- For a sweeter version, you can add more sugar to the mixture.
- For a cake with more texture, you can add more wheat flour.
- For a more nutritious version, you can use skim milk instead of whole milk.
Substitutions
- For those who don't like corn, you can replace it with cooked rice instead of corn.
- Replacing milk with water can make the dough drier, but it is still a good substitute.
- Instead of oil, you can use butter or margarine, but the result may be slightly different.
How to store
- The creamy corn cake should be consumed immediately after unmolding.
- If not consumed on the day, it can be stored in an airtight container for up to 2 days.
Can it be frozen?
- It is not recommended to freeze the creamy corn cake.
- Freezing the cake is not recommended, as the texture may change and the cake may break.
What to serve with
Serve the creamy Cornmeal Cake with a glass of milk or strawberry ice cream.
Frequently asked questions
Como posso fazer o bolo mais crocante?
For a crunchier cake, increase the amount of wheat flour in the recipe.
Can creamy corn cake be frozen?
Freezing the cake is not recommended, as texture changes and the cake may crumble.
What should I do if the cake is not cooked when testing?
If the toothpick comes out dirty, remove from the oven and let it rest for a few more minutes until it comes out clean.
