Servings: 8 people
Calories: 215kcal
Cost: $10
Equipment
- Blender
- Loaf pan
- Mixing bowls
- Toothpick or skewer
- Baking brush for glazing
Ingredients
- 4 cups broken corn
- 1 cup sugar
- 1 can condensed milk
- 1 can evaporated milk
- 4 pieces eggs
- 90 g melted butter
- 1 teaspoon baking powder
- 1 piece lemon zest and juice
- 1/2 cup glaze for topping
Instructions
- Pour the broken corn, sugar, condensed milk, evaporated milk, eggs, melted butter, and lemon zest into a blender. Blend until smooth and creamy.
- Sprinkle the baking powder over the blended mixture and gently fold it in.
- Pour the batter into a greased loaf pan and bake in a preheated oven at 180°C (350°F) for 50-60 minutes.
- Once the bread cools, drizzle the glaze generously over the top and sprinkle more lemon zest for garnish.
Notes
To make the glaze extra glossy, heat it slightly before pouring it over the bread. For a healthier version, try using coconut milk instead of condensed and evaporated milk. This bread can be served warm with coffee or chilled as a dessert. Always let the bread cool completely before slicing to maintain its structure. Store leftovers in an airtight container for up to two days or freeze for longer storage.
Nutrition
Calories: 215kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 144mg | Potassium: 233mg | Fiber: 2g | Sugar: 10g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 130mg | Iron: 1mg
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