Corn Cake Recipe:
Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1 cup canned corn kernels, drained
1 cup granulated sugar
1/2 cup butter, melted
1 cup milk
3 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
In a blender or food processor, blend the canned corn kernels until you get a smooth consistency.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
In another bowl, beat the eggs and sugar until well combined and slightly creamy.
Gradually add the melted butter to the egg and sugar mixture, stirring continuously.
Add the blended corn and vanilla extract to the wet ingredients and mix well.
Gradually alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, you can optionally dust it with powdered sugar or serve it as is.
Slice and enjoy your delicious homemade corn cake!
This corn cake is a delightful treat with a subtly sweet corn flavor. It's perfect for enjoying on its own or as a dessert with a scoop of ice cream or a dollop of whipped cream.
