Corn cake can be stored in a closed container for up to 3 days. You need to make this recipe!

Today we are going to share with you a delicious and simple corn cake  recipe , ideal to accompany breakfast or serve as a tasty afternoon snack. 

If you’re a fan of moist, aromatic cakes, you’ll love this version, which is easy to make and brings all the flavor of corn in an incredibly delicious way.

Ingredients:

• 3 eggs
• 1 can of drained sweet corn
• Half a can of oil (using the can of corn as a measure)
• 1 can of sugar (using the can of corn as a measurement)
• 1 can of milk (using the corn can as a measurement)
• 1 and a half cans of cornmeal (using the corn can as a measurement)
• 1 teaspoon baking powder

Preparation method:

1. Dough Preparation:
   • In a blender, add the eggs and drained corn. Blend for five minutes to crush the corn well.
   • Add the oil and continue beating.
   • Gradually add the sugar, milk and cornmeal, beating well after each addition until the batter is smooth.
   • Finally, add the yeast and beat quickly just to incorporate it into the mixture.
2. Baking the Cake:

    
   • Grease a 20cm x 10cm pan with butter and sprinkle with cornmeal to prevent the cake from sticking.
   • Pour the mixture into the pan. The batter will be quite liquid, but this is normal for this recipe.
   • Bake in a preheated oven at 180°C for approximately 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clear
3. Serving:
   • Let the cake cool a little before unmolding.
   • Cut into slices and serve with fresh coffee to enhance the flavors of the corn.

Tips:

• Variations: You can substitute cornmeal for corn flakes if you prefer a different texture.
• Storage: Corn cake can be stored in a closed container for up to 3 days, maintaining its moisture and flavor.

We hope you enjoyed this creamy corn cake recipe. It’s a wonderful option for those who like moist cakes with the authentic flavor of corn.