Corn cake is a delightful and easy-to-make dessert that captures the sweetness of corn in a moist, fluffy cake. The beauty of this recipe lies in its simplicity, using common pantry ingredients that blend together to create a comforting treat. With a hint of Parmesan cheese, this cake has a rich flavor that contrasts beautifully with the sweetness of the corn and sugar. By using a blender, the preparation is quick and effortless, making it an ideal choice for busy days or when you want to impress guests with minimal effort. This corn cake is perfect for any occasion, whether served as a dessert after dinner or as a special snack with coffee or tea. It has a lovely golden hue and a slightly crumbly texture, with the corn giving it a unique and satisfying flavor. Baking it to perfection ensures that the cake has a light, airy consistency while retaining its moistness. This recipe is bound to become a favorite in your baking repertoire.
Ingredients:
4 eggs
2 tablespoons butter (or margarine)
3 tablespoons wheat flour
1 can of green corn
2 cups sugar
1 cup cornmeal
50 g grated Parmesan cheese
1 liter milk
1 tablespoon baking powder
(Serves approximately 8-10 people)
Instructions:
In a blender, combine all the ingredients except the baking powder. Blend until smooth, then add the baking powder and gently stir with a spatula until fully incorporated (without using the blender). Grease a baking dish with butter and cornmeal, then pour the batter into it. Bake in a preheated oven at 200°C for 60 to 75 minutes, or until the cake is golden and fully cooked through.
Nutritional Insights & Dietary Considerations:
This corn cake is a rich, indulgent treat that combines the sweetness of sugar and corn with the creamy texture of milk and butter. It’s a good source of carbohydrates from the cornmeal and flour, and the eggs provide a decent amount of protein. The Parmesan cheese adds a unique savory element, contributing to the overall flavor. However, this cake is relatively high in sugar and fat, so it’s best enjoyed in moderation. For those on a dairy-free or lactose-free diet, non-dairy milk and margarine can be used as substitutes. If you’re looking to reduce the sugar content, you can experiment with natural sweeteners or sugar alternatives, though this may alter the taste and texture of the cake.
Sharing and Commenting is Caring:
If you enjoyed this corn cake recipe, we’d love for you to share it with your friends and family! Your feedback means so much to us—let us know how it turned out and if you made any creative changes. Your comments help make this community even more delicious! This recipe serves approximately 8-10 people.