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 from 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 sweetcorn, milk, margarine, and an optional touch of shredded coconut, you have a soft, slightly sweet cake that’s perfect for enjoying with coffee or serving as dessert.
The use of natural corn enhances the recipe’s authentic flavor, making this cake a delicious option for any occasion. Why not make 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 (cured corn).
Very light or white corn is best for making boiled corn, but for this recipe, choose yellow, juicy corn.
After removing the straw, I dipped it in boiling water for a few minutes, just to sanitize it before using it to decorate the mold.
Then I carefully cut the kernels, without scraping too much of the cob, as this can make the cake bitter.
Ingredients:
-
- 5 cups of cut corn
- 400 ml of milk
- 1 to 1 1/2 cups sugar (to taste)
- 3 tablespoons melted butter or margarine
- 50g 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.
Blend well until the grains are completely crushed.
Add the sugar, shredded coconut (if using), and melted margarine. Beat quickly just to combine.
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. Because 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!