Learn how to make a corn cake straight from the cob, blended in a blender.
There’s nothing like a corn cake made with fresh corn off the cob to bring that homey, cozy flavor.
With a creamy texture and enveloping aroma, this recipe goes straight from the blender to the oven, making preparation quick and easy.
Using simple ingredients like sweet corn, milk, margarine and an optional touch of grated coconut, you have a soft, slightly sweet cake that is perfect to accompany a coffee or serve as a dessert.
The use of natural corn enhances the authentic flavor of the recipe, making this cake a delicious option for any occasion. How about making this delicious cake right now?
Choosing corn
For a perfect cake, the corn needs to be very yellow, with plenty of juice, but still firm — neither too soft nor too hard. This is the ideal point for making cakes and curau.
Very light or white corn is best for making cooked corn, but for this recipe, choose yellow and juicy corn.
After removing the straw, I dipped it in boiling water for a few minutes, just to clean it before using it to decorate the mold.
Then I carefully cut the grains, without scraping the cob too much, as this can make the cake bitter.
Ingredients:
-
- 5 cups of cut corn
- 400 ml of milk
- 1 to 1½ cups sugar (to taste)
- 3 tablespoons melted butter or margarine
- 50 g grated coconut (optional)
Note : If using margarine or unsalted butter, add a pinch of salt during preparation to enhance the flavor of the corn.
Preparation method:
In a blender, place the chopped corn and milk.
Tip: If your blender is small or weaker, blend in two or three stages to avoid straining the appliance.
Beat well until the grains are completely crushed.
Add the sugar, grated coconut (if using) and melted margarine. Beat quickly just to mix the ingredients.
Grease a pan with margarine or butter.
To add a special charm, glue strips of corn husk to the edges of the pan, using the margarine itself as “glue”.
Pour the batter into the prepared pan.
Bake in a preheated oven at 180°C. As the dough is more liquid, baking time may vary — it usually takes about 40 to 45 minutes.
The ideal point is when the cake is golden brown on top.
After baking, wait a few minutes for the cake to cool before unmolding.
The result is an incredibly fragrant, soft and very tasty cake, with that typical farm aroma, of a country cake.
If you love corn cake, this recipe will win you over!