Servings: 8 slices
Calories: 150kcal
Cost: $10
Equipment
- Blender
- Baking pan
- Sharp knife
- Spatula
- Toothpicks (optional)
Ingredients
- 6 ears green corn
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 3 eggs
- 1 tablespoon chemical yeast powder
- Corn husks for preparation
Instructions
- Remove the corn husks from the ears and wash them thoroughly.
- Set aside the prettiest husks to line your baking pan and soak them in warm water for 10 minutes.
- Cut the kernels off the cob using a sharp knife.
- In a blender, combine corn kernels, sugar, milk, oil, and eggs, and blend until smooth and creamy.
- Transfer the mixture to a large bowl and gently fold in the yeast powder.
- Line your baking pan with the reserved corn husks, covering the bottom and sides.
- Pour the batter into the lined pan and smooth the top with a spatula.
- Bake in a preheated oven at 180°C (350°F) for 40 to 50 minutes, or until golden brown and a toothpick comes out clean.
- Let the cake cool slightly before unmolding, then cool completely before slicing.
Notes
For an extra burst of flavor, sprinkle a pinch of cinnamon or nutmeg into the batter. This cake can be stored for up to three days wrapped in plastic wrap or in an airtight container. For longer storage, freeze individual slices wrapped in parchment paper for up to a month. Always use fresh or quality frozen corn for the best results, and avoid canned corn which can be too watery.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 0.5g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 8g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 0.5mg
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