🇧🇷 Receitas de Pai
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Recipe for a creamy corn cake made with fresh kernels from the cob, resulting in a delicious cake with a texture reminiscent of *pamonha* (Brazilian sweet corn pudding).
Recipe Video
Ingredients
- 400g de Fresh corn kernels (off the cob)
- 3units de Eggs
- 300ml de Milk
- 1/2cup de Vegetable oil
- 50g de All-purpose flour
- 1heaping cup de Sugar
- 1level tablespoon de Baking powder
Instructions
Prepare the corn by cutting the kernels off the cob with a knife until you have approximately 400g of grated or chopped corn.
Dica: The recipe ideally uses fresh corn kernels straight from the cob.
Preheat the oven to 350°F (180°C).
Dica: It is essential to preheat the oven before placing the cake in to bake.
In a blender, combine the chopped corn, eggs, sugar, milk, all-purpose flour, and oil.
Dica: Reserve the baking powder to add last.
Blend all ingredients well in the blender until you achieve a smooth batter.
Turn off the blender and add the level tablespoon of baking powder.
Gently fold the baking powder into the batter.
Pour the batter into a previously greased pan.
Bake the cake in the preheated oven at 350°F (180°C), positioned on the lower rack of the oven, for approximately 40 to 45 minutes.
Dica: In an electric oven, place it on the lower rack to ensure the cake bakes evenly and doesn't just brown on top.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy3121 kcal156%
- Carbohydrates392 g131%
- Protein47 g62%
- Total Fat147 g268%
- Dietary Fiber4 g17%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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