Blender Corn Cake is a traditional Brazilian cake known for its simplicity and bold corn flavor. It’s made by blending fresh or canned corn with coconut milk, cornmeal, butter, and a touch of Parmesan cheese for a subtle savory edge. The result is a moist, tender cake with a golden crust and a slightly chewy texture from the coconut. It’s naturally gluten-free (if using gluten-free cornmeal) and can be served warm with butter, at room temperature with coffee, or chilled with a drizzle of sweetened condensed milk.
This cake is a staple during Brazil’s June Festivals but is just as delightful year-round. The best part? No mixers, no fuss—just toss everything into a blender and bake.
Ingredients:
- 1 cup yellow corn kernels (fresh or canned, drained)
- 1 cup coconut milk
- ¼ cup water
- 3 large eggs
- 9 tablespoons unsalted butter, melted
- 1⅓ cups granulated sugar
- 2 cups medium-grind cornmeal
- 2 tablespoons unsweetened coconut flakes
- 3 tablespoons grated Parmesan cheese
- 1 pinch of salt
- 1 tablespoon baking powder
Instructions:
1. Preheat and Prep:
- Preheat your oven to 350°F (180°C).
- Grease a 10-inch bundt or ring pan thoroughly with butter or non-stick spray. Make sure to get into every crevice to prevent sticking.
2. Blend the Batter:
- In a blender, combine the corn kernels, coconut milk, water, eggs, melted butter, and sugar.
- Blend until smooth and creamy. You may need to stop and scrape down the sides once or twice.
3. Add Dry Ingredients:
- Add the cornmeal, coconut flakes, Parmesan cheese, and salt to the blender.
- Blend again until the mixture is thick and well combined. Avoid over-blending once the cornmeal is added to maintain texture.
4. Incorporate Baking Powder:
- Add the baking powder last and pulse just a few times to incorporate. This ensures the cake rises evenly.
5. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack—unmolding too early may cause it to break.
6. Unmold and Serve:
- Once cool, run a knife gently around the edges and invert onto a serving plate.
- Serve warm with butter, at room temperature with coffee, or chilled with a drizzle of sweetened condensed milk.
💡 Tips & Variations:
- Fresh Corn Bonus: If using fresh corn, measure after cutting from the cob. About 2 ears yield 1 cup.
- Cheese Swap: Try using shredded mozzarella or a mild white cheese for a different flavor profile.
- Sweet Tooth? Add a splash of vanilla extract or a sprinkle of cinnamon for extra warmth.
- Tropical Twist: Add 1 tablespoon of pineapple juice or zest for a fruity note.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This Blender Corn Cake is a beautiful blend of ease and elegance—just the kind of recipe that fits your creative, flavor-forward style. Want to turn it into a layered dessert or pair it with a tropical drink next? I’ve got ideas to keep the inspiration flowing!