With a taste of the June party and easy to prepare, this creamy canned corn cake is mouth-watering!
Creamy Tin Can Corn Cake
Servings
15
servingsPrep time
20
minutesCooking time
1
hourCreamy corn cake is an irresistible option for breakfast or afternoon snack!
Ingredients
3 eggs at room temperature
3 tablespoons cornstarch
3 cups milk (room temperature)
3 heaping tablespoons grated parmesan cheese
1/2 cup (tea) oil (120 ml)
1 can of green corn without the water
1 cup cornmeal (240ml)
1 and 1/2 cup (tea) sugar (360 ml)
1 tablespoon baking powder
1 pinch of salt
Directions
- Add the eggs, oil, sugar, milk, cornmeal, drained corn, cornstarch and a pinch of salt to the blender.Â
Beat for about 2 to 3 minutes.Â
Add the grated parmesan cheese, baking powder and beat for 5 seconds.
- Transfer the liquid and homogeneous mass to a greased and infarcted roast.Â
Then place to bake in a preheated oven at 180º₢ for approximately one hour. - After removing the cake from the oven, wait for it to cool at room temperature.Â
Cut into pieces with the size of your preference and the creamy corn cake can now be served.
