Recipes
Canned Corn Cake
Made in a blender, this fluffy, flavorful canned corn cake comes together with hardly any effort.
Prep: 10 minCook: 40 minYield: Serves 15
Ingredients
- •3 eggs (165g)
- •1 tablespoon baking powder (15g)
- •1 can sweet corn, drained (170g)
- •1/2 can oil, using the empty corn can to measure (140ml)
- •1 can sugar, using the empty corn can to measure (230g)
- •1 can milk, using the empty corn can to measure (280ml)
- •1 can fine cornmeal, using the empty corn can to measure (210g)
- •40g grated Parmesan cheese
Instructions
- 1
Place the eggs, drained corn, milk, oil, sugar, fine cornmeal and grated Parmesan in a blender. Blend for 2 minutes or until smooth.
- 2
Add the baking powder and blend for a few seconds. Pour the batter into a cake pan greased with oil, butter or margarine and dusted with fine cornmeal.
- 3
Bake in a preheated oven at 180°C for about 35 to 40 minutes (insert a knife or toothpick into the center to check that it is cooked through).
- 4
Let the corn cake cool at room temperature for 5 to 10 minutes, then cut into pieces of your preferred size and serve.