Name: Creamy corn cake
Prep time: 45 min
Total time: 45 min
Yield: 10 Porções
Ingredients: 1 unit(s) Condensed milk; 200 ml Coconut milk; 200 ml Whole milk; 3 unit(s) Eggs; 2 cup Corn; 1 cup Oil; 2 cup Corn Flake; 1 tablespoon Yeast; 6 tablespoon Cottage cheese to taste

Brazil

Condensed milk

Coconut milk

Whole milk

Eggs

Corn

Corn Flake

Yeast

Cottage cheese to taste

Creamy corn cake

Eu coloco o flocão numa bacia com o  leite e o leite de coco e deixo hidratar por 20 minutos. Logo após esse tempo eu coloco tudo no liquidificador exceto o fermento e o milho e bato até ficar homogêneo. Depois junto o milho da lata e bato levemente para ficar os fiapos e em seguindo coloco o fermento, pulso 3 vezes e pronto. Coloco numa forma untada com manteiga e açúcar, se preferir pode untar normalmente como de costume com trigo. Se vc desejar pode colocar colheres de requeijão (é opcional) assar em fogo a 180⁰ graus por 45 minutos .

I put the flakes in a bowl with the milk and coconut milk and let it hydrate for 20 minutes. Right after that time I put everything in the blender except the yeast and corn and beat until smooth. Then I add the corn in the can and tap it lightly to get the lint and then put the yeast, pulse 3 times and that's it. I put it in a greased shape with butter and sugar, if you prefer you can grease it normally as usual with wheat. If you wish, you can put spoons of curd (it's optional) bake in fire at 180⁰ degrees for 45 minutes.

Forma redonda 

Espátula 

Creamy corn cake

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