Creamy Corn Cake
Into a blender, start by adding the milk, the cans of sweet corn previously drained and the eggs. Let it all blend very well until combined, for about 5 minutes.Once you’ve done that, add the condensed milk, the unsalted margarine, the oil, and the cornmeal, and let it all blend again for another minute.Then add the parmesan cheese and the grated coconut flakes, blend it all again for 30 seconds.Finally, add the baking powder and gently blend it all again.Transfer the batter to a medium baking tray greased with some margarine and cornmeal. I’m using a 34cm x 24cm baking tray.Take it to a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven.Help yourself to a slice.
Ingredientes
- 2 Cups of Milk (240ml Cup)
- 2 Cans of Sweet Corn
- 3 Eggs
- 1 Pack of Condensed Milk (395g)
- 1 Tablespoon of Unsalted Margarine
- ½ Cup of Oil
- 1 Cup of Corn meal
- 3 Tablespoons of Parmesan Cheese
- 1 Pack of Moisten Coconut Flakes (50g)
- 1 Tablespoon of Baking Powder
Modo de Fazer
Into a blender, start by adding the milk, the cans of sweet corn previously drained and the eggs. Let it all blend very well until combined, for about 5 minutes.
Once you’ve done that, add the condensed milk, the unsalted margarine, the oil, and the cornmeal, and let it all blend again for another minute.
Then add the parmesan cheese and the grated coconut flakes, blend it all again for 30 seconds.
Finally, add the baking powder and gently blend it all again.
Transfer the batter to a medium baking tray greased with some margarine and cornmeal. I’m using a 34cm x 24cm baking tray.
Take it to a preheated oven at 180°C (356°F) for 40 minutes. Baking time may vary depending on the power of your oven.
Help yourself to a slice.
