Classic Creamy Brazilian Corn Cake
Ingredients
- 2 cans corn, drained
- 3 eggs
- 1 can condensed milk
- 1 cup sugar
- 1 small bottle coconut milk
- 1 cup cornmeal
- 3 tablespoons margarine
- 1 tablespoon baking powder
- pinch of salt
Preparation
Preheat oven to 180Β°C (356Β°F)
Grease and flour a baking pan
In a blender, starting with the liquid ingredients, blend all ingredients except baking powder until smooth
Open the blender, add baking powder, and mix gently with a spoon
Pour the batter into the prepared pan
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean
Notes
This corn cake has a creamy texture
