Homemade Cornstarch and Cornmeal Cake: Simple and Delicious Recipe

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Homemade Cornstarch and Cornmeal Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Homemade Cake

This cornstarch and cornmeal cake is easy, delicious, and perfect with a warm cup of coffee. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

3 eggs (about 2 oz / 57g each)
50g shredded coconut (1.8 oz)
1 cup sugar (7 oz / 200g)
¾ cup oil (5.4 fl oz / 160ml)
1 ½ cups fine cornmeal (6.3 oz / 180g)
1 ½ cups hot milk (12 fl oz / 360ml)
1 cup cornstarch (4.6 oz / 130g)
1 pinch of salt
1 tablespoon baking powder (0.35 oz / 10g)

Directions:

Step 1: Hydrating the Cornmeal – First, to ensure a light and uniform batter, hydrate the cornmeal. In a bowl, mix the fine cornmeal with hot milk, stirring well until fully incorporated. Then, let it rest for about 5 minutes.

Step 2: Preparing the Batter – While the cornmeal rests, blend the eggs, sugar, and oil in a blender until you get a smooth mixture. Next, add the hydrated cornmeal, cornstarch, salt, and shredded coconut. Blend again until everything is well combined.

Step 3: Adding the Baking Powder – After that, add the baking powder and mix gently using the pulse function on the blender or a spatula.

Step 4: Baking the Cornstarch and Cornmeal Cake – Then, pour the batter into a greased (20×30 cm) pan and place it in a preheated oven at 356 °F (180 °C). Bake for approximately 35 to 40 minutes. To check if it’s ready, insert a toothpick in the center—if it comes out clean, the cake is done.