Dive into the comforting flavors of this Perfect Corn Cake, a recipe that seamlessly combines simplicity with mouthwatering taste. Featuring whole corn, a cheesy twist, and a soft, moist texture, this cake is an ideal treat for any corn lover. It’s incredibly easy to make, requiring just a few ingredients and steps, yet the result is a rich, savory-sweet cake that’s perfect for any time of the day.
Why You’ll Love This Recipe: This corn cake is not just easy to prepare, but also brings a delightful texture and flavor that’s hard to resist. The addition of ‘meia cura’ cheese—a semi-aged cheese—infuses a depth of flavor that complements the sweetness of the corn beautifully. The milharina, a type of cornmeal, soaked in milk adds to the moistness, making each bite satisfyingly dense and hearty.
Perfect Occasion: This corn cake is perfect for afternoon coffee breaks, family gatherings, or as a comforting snack during a cozy night in. It’s also a great choice for picnics and potlucks, as it’s easy to transport and always a crowd-pleaser.
Decoration Tips: Serve this corn cake warm for the best flavor. You can dust it with powdered sugar for a sweet touch or pair it with a dollop of whipped cream to add a bit of decadence. For a rustic look, serve it on a wooden cutting board with a few corn kernels scattered around as decoration.
Ingredients:
- 4 eggs
- 1 can of corn, drained
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup milharina (cornmeal), mixed with 1 cup of milk and left to hydrate for 20 minutes
- 1 cup shredded ‘meia cura’ cheese (or any semi-aged cheese if not available)
- 1 tablespoon baking powder
1. Prepare the Ingredients:
- Preheat your oven to 180°C (350°F). Grease and flour a round cake pan.
- In a mixing bowl, combine the milharina and milk. Let it sit for 20 minutes to hydrate.
2. Blend the Wet Ingredients:
- In a blender, combine the eggs, drained can of corn, sugar, and vegetable oil. Blend until the mixture is smooth.
3. Mix the Batter:
- Transfer the blended mixture to a large bowl.
- Add the hydrated milharina mixture and the shredded cheese to the bowl, stirring to combine.
- Gently fold in the baking powder.
4. Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Serving:
- Allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Enjoy this delightful corn cake, perfect for sharing with friends and family or simply enjoying as a delicious treat to accompany your afternoon coffee. Its unique combination of flavors and textures will surely make it a favorite!
