Servings: 8 people
Calories: 190kcal
Cost: $10
Equipment
- Blender
- Mixing bowl
- Spatula
- Baking mold
- Oven
Ingredients
- 3 large eggs
- 1 can condensed milk
- 1 bottle coconut milk
- 1 cup cornmeal
- 2 cans corn in brine (drained)
- 1 tablespoon powdered yeast
- 3 tablespoons butter
- 1 cup sugar (optional) if you prefer it sweeter
Instructions
- Blend all ingredients except baking powder for 3-5 minutes until smooth.
- Gently fold in the baking powder using a spatula.
- Pour the batter into a greased and floured baking mold.
- Bake in a preheated oven at 180°C (350°F) for about 40 minutes until golden.
- Let the cake cool in the mold for 10 minutes before transferring to a wire rack.
Notes
For added flavor, sprinkle icing sugar on top before serving. This cake can be served with a drizzle of honey or caramel for extra indulgence. You can substitute coconut milk with regular or almond milk for a lighter option. To store, keep in an airtight container at room temperature for up to 2 days, or refrigerate in hot climates. Freeze individual slices for longer storage and enjoy them later!
Nutrition
Calories: 190kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
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