Learn how to make a super fluffy, wet and delicious corn cake that doesn’t use wheat flour in its preparation!
Corn Cake Recipe
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTry eating this corn cake accompanied by a freshly made coffee or tea of your choice!
Ingredients
3 whole eggs
1 can of drained corn
1/2 measure of oil can
1 measure of milk can
1 measure of sugar can
1 measure of cornstarch, fubarin or cornmeal can
1 tablespoon chemical baking powder
Directions
- In a blender add the eggs, the drained green corn, the oil, the sugar and beat for 2 minutes.
Add cornflour or cornmeal, milk and beat for another 30 seconds to 1 minute.
Add the yeast with the blender on and beat to homogenize.
- Pour the dough into a greased shape with butter or margarine and sprinkled with corn flour.
Bake the cake for about 40 to 50 minutes in a preheated oven at 200º₢. - Remove the corn cake from the oven and set aside until cool.
Cut into pieces on the baking sheet or unmold if you prefer and the cake is ready for consumption.
