EASY CORN CAKE RECIPE
This easy sweet corn cake recipe with condensed milk is quick and to prepare and taste amazingly moist and delicious, some might call them old-fashioned corn cakes. Made with real corn kernels, milk, eggs, flour, vanilla extract, baking powder, condensed milk, salt, and sugar for the best corn cake ever!
Ingredients
- 2 cups of wheat flour 260 grams
- 1 cup milk 240 grams
- 3 teaspoon baking powder 15 grams
- 1/2 teaspoon salt 3 grams
- 3 medium eggs 120 gram
- 2 cups of canned corn 250 grams drained
- 3/4 cup of sugar 150 grams
- 1/4 cup condensed milk 75 grams
- 1 cup of vegetable oil 170 grams
- 1 teaspoon vanilla extract 5 grams
Instructions
- Preheat the oven to 180ºC (355°F) and spray a bundt cake pan with pan release or smear with maragerine or butter.
- Drain and mash the corn, you can use a food processor or blender.
- Combine the flour, salt and baking powder and sift into a bowl.
- Transfer to a bowl and add the milk, condensed, vanilla extract, oil and eggs and beat using a handmixer on medium low speed until well combines.
- Slowly sift in the flour and beat on medium speed until batter is slight thick. If you notice the batter is to thick, add additional 1/4 cup of milk and mix to combine.
- Fill the bundt pan with the corn cake batter just above the half way mark.
- Bake for 45 minutes or until the center of the cake is dry and set. You can insert a toothpic, it it comes up dry then the corn cake is ready
- Remove from oven and remove fron cake pan.
- Allow to cool for about 40 minutes before serving.
- Dust with some icing sugar and serve.
- Enjoy!
