Learn how to make a delicious creamy corn cake that comes out of the oven stuffed!
Creamy corn cake
Servings
15
servingsPrep time
20
minutesCooking time
50
minutesNo one can resist a creamy and yummy corn cake like this one!
Ingredients
4 whole eggs
3 tablespoons wheat flour
2 tablespoons butter or margarine
1 and 1/2 cup sugar
1 liter of milk
1 cup cornmeal (tea)
1 can of corn without the water
1 tablespoon baking powder for cake
50 grams of grated parmesan cheese
Directions
- In a blender place the eggs, the butter or margarine, half the milk and the corn without the water.
- Beat very well and add the sugar, the cornmeal, the wheat flour, the rest of the milk, the grated parmesan and beat again.
- Turn off the blender, add the baking soda and mix very well using a spoon.
- Unite a medium or small shape with butter or margarine and wheat flour.
Then pour all the dough into it. - Bake the cake in a preheated oven at 180º₢ for approximately 40 to 50 minutes.
- Wait for the cake to cool after taking it out of the oven, cut it into pieces with the size you prefer and the creamy corn cake is ready.
