Learn how to make a wheat-free cornmeal cake so practical and delicious that you’ll repeat the recipe!
Milharina Cake
Servings
14
servingsPrep time
20
minutesCooking time
50
minutesCorn cake goes perfectly with butter, jellies and several other side dishes!
Ingredients
3 eggs
2 cups of milharina or fubarine
2 cups (tea) milk
1 and 1/4 cup (tea) of sugar
1 tablespoon of chemical yeast
1/2 cup (tea) of oil
Directions
- In a blender add the eggs, milk, oil, sugar and milharina or fubarin.
Cover and beat for about 2 minutes.
Add the yeast and beat a little more to mix.
- Transfer the cake batter to a greased and floured pan.
Bake in a preheated oven at 180º₢ for approximately 40 to 50 minutes. - Unmold the cornmeal cake after it has cooled to room temperature and it is ready to serve.
