Do you feel like taste a cuff of tender and creamy cornmeal? Well, do not miss this easy and creamy corn cake recipe that we show you in recipes. It is a corn cake with condemned milk and grated coconut with which water will be made every time you try it. In addition, this corn cake is very easy and quick to make thanks to the fact that there is only all the ingredients in the blender, put the dough into a mold, bake and ready! The corn cakes (also known as corn, Jojoto or corn according to the place) are famous worldwide and are very common especially in Latin American countries, where its elaboration is very common. They can be both sweet and salty and you can add other ingredients to taste such as cheese, yogurt, etc … everything depends on the taste of the consumer and the recipe you are going to prepare. On this occasion, we will learn how to make a cake With spongy, sweet and tender corn inside that in addition to the corn in can, it also carries corn flour and wheat flour, but you can replace the latter with cornstarch if you want it not to carry gluten and be suitable for celiacs. Do not resist more to This sweet whim and get to work right now with the elaboration of this recipe for sweet and humid corn cake with which you will surprise all diners. A pleasure for the senses!
| 🚻 8 Diners | 🕘 45M | 🍵 MERRIENDA | 🤯 DIFFERITION LOW |
| Ingredients to make easy and creamy corn cake: |
| 1 canned green corn can 1 can of cornmeal (measured with corn can) 1 can of oil (measured with corn can) 1 condensed milk 4 eggs 2 tablespoons Trigo flour or wheat flour maicena 2 tablespoons of grated coconut 1 tablespoon chemical yeast or baking powder (rasa spoon) 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make easy and creamy corn cake:
1. In the blender, electric blender or in a glass of Túrmix mixes the green corn can together with the oil, the condesty milk and the eggs until you obtain a creamy and homogeneous mixture. Next, add the dry ingredients of the corn cake, that is, wheat flour, cornmeal and salt, and beat again until completely intregulated.
Trick: If you prefer a gluten -free corn cake use cornstarch instead of wheat flour. The salt is added to intensify the flavors.
2. Add the grated coconut and the yeast and beat with some rods or a kitchen spoon, but do not crush the mixture so that the coconut pieces are noticed in the corn cake. Then grease and flour a crown-shaped mold in this case and, with the preheated oven at 180 ºC, cook the cornmeal cake for 40-45 minutes or until it is very golden.
Trick: It is not necessary to test the stick in this cornmeal cake because it becomes slightly wet after baking it.
3. Remove the homemade corn cake from the oven when it is well cooked and let it cool before unmolding it. You can accompany it, for example, with a cup chocolate or a banana shake and strawberries for example. We recommend that you do not miss these ideas for cooking that we propose below if you are interested in the cake recipes with spongy corn both sweet and salty:- Cheese corn bread
– Venezuelan Jojoto cake
– Choclo cake
