Brazilian Sweet Corn Cake with Parmesan
Ingredients
- 2 (15-oz) cans sweet corn, drained
- 4 eggs
- 1 1/2 cups sugar
- 120 grams softened butter
- 1 cup milk
- 1 cup cornmeal
- 3 tablespoons grated parmesan cheese
- 2 tablespoons cream cheese
- 1 (5-oz) container plain yogurt
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
Preparation
Preheat the oven to 180Β°C (356Β°F).
Grease and flour a 9-inch (22 cm) round cake pan.
Pour the batter into the prepared pan.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
If the cake is browning too quickly, remove the pan from the oven 15 minutes before the end of baking time and cover with aluminum foil to prevent burning.
Let the cake cool completely before unmolding.
