Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Creamy Corn 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 Creamy Corn Cake
With balanced flavor and creamy texture, this cake is a hit anytime. Perfect for both cake and flan lovers. 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
- 3.5 oz shredded coconut (100g)
- 2 cans of canned corn, drained (about 20 oz / 560g total)
- 1 can sweetened condensed milk (14 oz / 395g)
- 1 can whole milk (use the same can as the condensed milk – 14 oz / 395ml)
- 1 tablespoon melted butter (0.5 oz / 15g)
- 1 tablespoon baking powder (0.4 oz / 12g)
Directions:
First, place the corn, sweetened condensed milk, milk, eggs, and butter into a blender. Blend well until the mixture becomes smooth and uniform.
Then, add the shredded coconut and baking powder. Blend briefly, just enough to combine the dry ingredients with the mixture.
Next, pour the batter into a medium glass baking dish that has been greased and lightly floured.
After that, place it in a preheated oven at 356 °F (180 °C) and bake for about 40 minutes, or until the top is golden, and the cake feels firm to the touch.
Afterwards, remove the cake from the oven and allow it to cool completely.
Lastly, carefully remove it from the dish, slice, and serve. Enjoy the irresistible flavor!
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