Are you looking for a simple, quick and delicious recipe to surprise your family or friends? Then you need to try this one. moist cornmeal cake! With easy-to-find ingredients and an uncomplicated preparation method, this cake becomes a great option for any occasion, be it an afternoon snack or a breakfast special.
The combination of corn and cornmeal provides a unique texture and an irresistible flavor. Let's get to the recipe!
How to Make Moist Cornmeal Cake
Ingredients:
- 3 eggs
- 1/3 cup oil
- 1 can of sweet corn (without water)
- 2 cups of milk
- 1 1/2 cups of sugar
- 6 tablespoons cornmeal
- 1 tablespoon of fennel
- 1 tablespoon baking powder
Preparation method:
Preheat the oven to 180ºC and grease a ring-shaped pan with butter and sprinkle with wheat flour.
Beat the ingredients in the blender:
- Add the eggs, oil and half of the milk. Beat for 30 seconds.
- Add the corn and beat for another 2 minutes.
- Add the remaining milk, sugar and cornmeal. Beat for another 30 seconds.
- Finally, add the yeast and fennel, mixing quickly.
Pour the batter into the greased pan and bake in a preheated oven for approximately 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Preparation Time:
Total time: 1 hour
Preparation time: 20 minutes
Oven time: 30 to 40 minutes
Servings:
Makes approximately 10 servings.
Additional Suggestions:
- Try adding shredded coconut to the batter for a special touch.
- Serve with melted guava syrup for an even more incredible flavor.
Additional Tips:
- Use fresh corn for a more intense flavor.
- If you prefer, replace the oil with melted butter for a richer texture.
Read also: Quick and Delicious Tapioca Pie: Practicality and Flavor in One Dish!
Frequently Asked Questions
Can I use frozen corn?
Yes, you can use frozen corn. Just make sure to thaw it and drain it well before using.
What to do if the cake doesn't rise?
Check if the yeast is within its expiration date. Fresh ingredients make all the difference.
Can I substitute cornmeal for corn flour?
Yes, but the texture of the cake may be slightly different. Cornmeal is finer and provides a lighter texture.
How long does the cake last after baking?
The cake can last up to 3 days in a sealed container at room temperature, or up to a week in the refrigerator.
Can I make this recipe without a blender?
Yes, you can use a food processor or blend by hand, but a blender makes the process easier.
How do you know if the cake is ready?
Do the toothpick test: insert a toothpick into the center of the cake and, if it comes out clean, the cake is ready.
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