CANNED CORN CAKE

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CANNED CORN CAKE

Name: CANNED CORN CAKE
Prep time: 2 h
Total time: 2 h
Yield: 12 Porções
Ingredients: 1 can(s) Can of corn; 1 can(s) Can of cornmeal; 1 can(s) Can of sugar; 1 can(s) Milk can; 1 can(s) Oil can missing two fingers to fill; 1 can(s) Can of cured cheese or half cured; 3 unit(s) Large eggs; 1 tablespoon Baking powder

🇧🇷Brazil

•

View in original language

(Português)

2 hour(s)

12 servings

Janayna Gonzaga

@janayna13

Ingredients
Recipe

Can of corn1 can(s)
Can of cornmeal1 can(s)
Can of sugar1 can(s)
Milk can1 can(s)
Oil can missing two fingers to fill1 can(s)
Can of cured cheese or half cured1 can(s)
Large eggs3 unit(s)
Baking powder1 tablespoon

Unite a shape with a hole in the middle, with margarine and flour with cornmeal. Reserve.
In the blender, beat all the ingredients, except the yeast, for about 4 minutes on medium speed. The dough is really soft.
Add the yeast, mix with a spoon. Put it in the shape and take it to bake in a preheated oven at 180 degrees, between 50 minutes to 1 hour. Depends from oven to oven.
After baking, let it cool to unmold, because the cake is wet, and don't run the risk of breaking. And just enjoy yourself.

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CANNED CORN CAKE

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