Creamy tin corn cake

Photo of the Creamy tin corn cake – recipe of Creamy tin corn cake on DeliRec

Creamy tin corn cake

Name: Creamy tin corn cake
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12 Porções
Ingredients: 4 unit(s) Eggs; 60 g Margarine | 2 tablespoons; 50 g Wheat Flour | 3 tablespoons; 200 g Corn | 1 can without water; 420 g Sugar | 2 1/2 cups; 1 l Milk; 15 g Baking Powder | 1 tablespoon; 50 g Grated Parmesan Cheese

🇧🇷Brazil

•

View in original language

(Português)

70 min(s)

12 servings

VANDERLEI GRUNWALD

@canal_nossa_cozinha

Ingredients
Recipe

Eggs4 unit(s)
Margarine | 2 tablespoons60 g
Wheat Flour | 3 tablespoons50 g
Corn | 1 can without water200 g
Sugar | 2 1/2 cups420 g
Milk1 l
Baking Powder | 1 tablespoon15 g
Grated Parmesan Cheese50 g

In a blender add all the ingredients except the baking powder.
Blend for 3 minutes until smooth. Add the yeast and beat for a few seconds just to incorporate.
Transfer the dough to a greased and floured 22x32 cm shape. The dough is very liquid.
Bake in a preheated oven at 180° for 1 hour. Turn off the oven and leave the cake in the oven for another 10 minutes. The cake is at the correct point when you place your hand over the center and have a firm but still soft cane underneath. Allow to cool before serving, the center of the cake will be very creamy.

Did you like this recipe?

Creamy tin corn cake

Tags

Did you like this recipe?

You may also like