I love corn cake! In fact, I love everything with corn! I must have been a “grief” in another life! Hahahahaha. I made this cake on intuition and it turned out really well, it was delicious! And it’s gluten-free, see guys?
Ingredients (I used a 240ml measuring cup):
- 3 eggs;
- 1 cup of milk;
- 2/3 cup of oil;
- 200g of corn (this is the weight without the water, I used the ones that come in sachets, but it can be canned);
- 1 cup of sugar;
- 50g grated coconut;
- 1 cup corn flour (the yellow flaked one);
- 1 tablespoon of baking powder.
Blend in a blender, leaving the yeast for last as it should not be blended for a long time. I like to give the liquids a shake before adding the rest. This time I blended the liquid with the corn to make it grind well, only then did I add the rest of the ingredients.
I baked it in an oven that was preheated to 180ºC for 45 minutes, remembering that this time can vary a lot, more or less depending on the brand of your oven.
Delicious people! Do it, you will enjoy it!
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