FreeFree recipe · Brazil's Most Searched Cakes
Brazilian Blender Corn Cake
A moist Brazilian corn cake blended with sweet corn and fine cornmeal for an easy, tender crumb.
- Yield
- 1 cake (24 cm) · 12 servings
- Prep
- 15 min
- Cook
- 40 min
- Resting / chilling
- 30 min
- Total time
- 1 h 25 min
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Ingredients
- 300 g drained sweet corn kernels
- 300 ml whole milk
- 250 g sugar
- 220 g fine cornmeal
- 120 ml neutral vegetable oil
- 150 g whole egg
- 12 g baking powder
- 2 g fine salt
Method
- Preheat the oven to 180°C/350°F. Grease a 24 cm pan and dust lightly with cornmeal.
- Add the corn, milk, sugar, oil and eggs to a blender.
- Blend for 2 to 3 minutes until the corn is finely processed and the mixture is smooth.
- Add the cornmeal and salt and blend only until combined.
- Add the baking powder and pulse briefly without overmixing.
- Pour into the pan and bake for about 40 minutes, until golden and fully set in the center.
- Cool for about 30 minutes before unmolding.
Presentation
Serve in simple slices to show the cake's golden color and moist corn crumb.
Suggested pairing
Filter coffee, coffee with milk or tea.
Storage
Store tightly covered for up to 2 days at cool room temperature or up to 5 days refrigerated.
Make ahead
Bake one day ahead and keep well wrapped.
Food safety
Use fresh intact eggs and properly stored corn. Bake until the center is fully set.
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