You can’t believe how perfect this recipe is given its simplicity. Guys, it’s really good! I’ve made several changes and combinations and it’s always worked. I’ve made it without cheese, I’ve made it with coconut, I’ve made it with cinnamon… it’s always wonderful and everyone who tries it loves it! Oh how beautiful:
Blend in a blender:
2 cans of green corn (without the water)
1 bottle (200ml) of coconut milk
2 cups of sugar (cup measurement: 180ml)
4 eggs
25g (half a packet) grated parmesan cheese
4 tablespoons of wheat flour
After beating well, add 1 tablespoon of baking powder while still in the blender and beat just to mix.
Pour the mixture into a greased and floured container. Bake in a preheated oven at 200º until golden because each oven has its own time. I can never resist eating a little piece of it hot, but cold is much better (I like to leave it in the fridge).
I’ll only say one thing: “It’s the pure cream of green corn!”
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