Easy Corn Cake

Grease a pan with oil and dust heavily with cornmeal (or all-purpose flour, if preferred).

In the blender, place the drained corn (without the liquid from the can), the same measurement in milk, and blend well.

Add the eggs, vegetable oil, salt, and sugar to the blender mixture and blend again.

Add the cornmeal to the liquid mixture and pulse quickly, just until combined.

Fold the baking powder into the batter, mixing gently.

Pour the batter into the greased pan.

Place in the preheated oven; initially at the highest temperature for 10 minutes, then reduce to 350°F (180°C).

Bake the cake for approximately 30 minutes at 350°F (180°C), or until completely done (the total oven time in the recording was 40 minutes).

Remove the cake from the oven and, while still hot, spread margarine over the entire surface.