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- Ingredients
- Recipe
- Sugar160 g
- Canned or cob corn2 cup
- Vegetable oil1 cup
- Eggs3 unit(s)
- Pinch of salt to taste
- Milk11/2 cup
- Wheat flour2 cup
- Baking powder1 tablespoon
- Put the corn in the blender along with half a cup of milk. Beat for 2-3 minutes, to crush all the corn well.
- Add the rest of the milk, oil, sugar and eggs and continue beating, this time for 2-3 minutes or until these simple corn cake ingredients are well blended.
- Gradually add the sifted flour, beating between each addition until well incorporated. Finally, add the yeast and salt and mix with a spoon.
- Pour the corn cake dough into a medium cake tin, greased with oil and dusted with flour. Bake in the oven at 180ºC for about 40 minutes or until it passes the toothpick test: when you stick a toothpick in the center and it comes out dry, the cupcake is ready.
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