Corn Cake
A corn cake that's anything but boring! Made with coconut oil, simple and classic.
I love cakes like this, simple and a bit “dry” to go with coffee or tea.
This corn one is a classic of Brazilian coffee time, right?
But let's make it even tastier.
You can use either canned or fresh corn; but guess which one makes it tastier? Yep. I've made it both ways — I don't always have fresh corn already cooked and cut, but when I do, the cake comes out so much better.
The coconut oil here gives a real boost to the flavor and texture — I don't like using refined soybean oil for cakes in general when the recipe calls for a large amount of oil, just like I prefer butter over margarine in recipes that call for butter.
We'll use fine cornmeal, which is always in the pantry at home, to bring the recipe together.
Ingredients
- 1 cup cooked corn (fresh or canned)
- 1 cup sugar
- 1 cup milk
- 1/2 cup melted coconut oil
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 3 eggs
- 1 tablespoon baking powder
- Pinch of salt
Method
- 1
Blend the corn, eggs, milk, and sugar in a blender.
- 2
Pour into a bowl, add the coconut oil, and mix.
- 3
Add the flour and cornmeal and mix.
- 4
Lastly, add the salt and baking powder and mix.
- 5
Grease a bundt pan with coconut oil and dust with cornmeal.
- 6
Pour the batter into the pan and bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until golden and the whole house smells amazing; a toothpick should come out clean.
- 7
Let it cool for about 10 minutes before unmolding, then finish cooling on a wire rack so it doesn't get damp from steam.
