Servings: 8 pieces
Calories: 200kcal
Cost: $10
Equipment
- Blender or food processor
- Mixing bowl
- Spatula
- Loaf pan or round cake mold
- Oven
Ingredients
- 4 cups raw corn kernels yellow or white
- 1 cup sugar
- 1 cup evaporated milk
- 100 g melted butter
- 4 eggs
- 1 cup wheat flour
- 1 teaspoon baking powder
- a pinch salt
- 1 teaspoon vanilla essence optional
Instructions
- Preheat your oven to 180°C (350°F) and grease your preferred loaf pan or round cake mold.
- In a blender, combine the corn kernels, evaporated milk, eggs, and vanilla essence. Blend until smooth and creamy.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and a pinch of salt.
- Pour the blended corn mixture into the bowl with the dry ingredients. Add the melted butter and stir gently until fully combined.
- Pour the batter into the prepared mold and smooth the top. Bake for 40-50 minutes, checking with a toothpick to ensure it's fully cooked.
- Allow to cool for at least 10 minutes before slicing and serving.
Notes
For the best flavor, use fresh corn. If using frozen corn, make sure it's thawed completely before blending. Don't skip the resting time for enhanced flavor. You can customize your corn bread with add-ins like shredded coconut, chocolate chips, or nuts. Store in an airtight container or wrap in plastic wrap. It stays good at room temperature for up to two days, refrigerated for a week, and frozen for three months. To maintain moisture, store with a slice of apple or damp paper towel. When reheating, wrap slices in foil and warm in the oven for 10 minutes.
Nutrition
Calories: 200kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 4mg
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