🇧🇷 Isamara Amâncio
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Recipe for a creamy corn cake made in a blender, resulting in a divine, slightly creamy texture and spectacular flavor.
Recipe Video
Ingredients
- 3,5cup de Fresh sweet corn kernels (from the cob)
- 4unit de Eggs
- 200g de Butter (unsalted or salted)
- 1,25cup de Milk
- 1,25cup de Coarse grated semi-cured or Minas pattern cheese
- 3cup de Sugar
- 1/4cup de All-purpose flour
- 1tablespoon level de Baking powder
Instructions
Remove the kernels from the fresh corn cobs, cutting close to the cob, until you obtain three and a half cups of measured corn.
Dica: Using fresh corn is essential for the correct texture of the recipe.
In the blender, add the corn kernels, the four eggs, room temperature butter, and milk.
Dica: The butter should be at room temperature to facilitate incorporation.
Blend the initial mixture in the blender for five minutes until well combined.
Transfer the blended mixture to a bowl.
Add the grated cheese (semi-cured or Minas pattern), sugar, and all-purpose flour to the bowl.
Dica: Using semi-cured or Minas pattern cheese ensures a special flavor for the cake.
Add the baking powder and briefly mix the ingredients in the bowl.
Blend the batter again for just one minute after adding the remaining ingredients.
Pour the batter into a 10.5-inch baking pan (greased with butter and dusted with all-purpose flour).
Dica: The baking pan used was 2.16 inches high.
Bake the cake in a preheated oven at 350ºF for about 1 hour, or until a toothpick inserted into the center comes out slightly moist.
Dica: The electric oven was used with only the bottom heating element turned on.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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