Creamy Corn Cake is a delightful, moist, and slightly sweet treat that combines the rich flavors of corn with a soft, custard-like texture. This cake is popular in Brazilian cuisine, where it is known as Bolo Cremoso de Milho, and is often enjoyed with coffee or tea. The secret to its creamy consistency lies in the combination of fresh corn, coconut milk, and butter, which create a luscious, melt-in-your-mouth experience. Whether served warm or chilled, this cake is a comforting and indulgent dessert that brings out the natural sweetness of corn.
Ingredients
For the Cake
- 2 ½ cups fresh corn kernels
- 1 cup whole milk
- ½ cup coconut milk
- 2 cups cornmeal
- 1 ½ cups sugar
- ¾ cup vegetable oil
- 4 large eggs
- 1 cup shredded coconut
- 1 pinch salt
- 1 tablespoon baking powder
Instructions
- Prepare the Batter:
- Preheat the oven to 350°F (175°C) and grease a 10-inch cake pan.
- In a blender, combine the fresh corn kernels and whole milk. Blend until smooth.
- Add the coconut milk, cornmeal, sugar, vegetable oil, eggs, shredded coconut, and salt. Blend again until fully incorporated.
- Finally, add the baking powder and pulse a few times to mix it in without over-blending.
- Bake the Cake:
- Pour the batter into the prepared cake pan.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let it cool for about 20 minutes before transferring to a wire rack.
- Serve and Enjoy:
- Slice and serve warm for a soft, creamy texture, or refrigerate for a firmer consistency.
- Pair with coffee or tea for a delightful snack.
This Creamy Corn Cake is a perfect balance of sweetness and texture, making it a wonderful dessert or afternoon treat. Enjoy its rich, comforting flavors with family and friends! 🌽🍰
For more variations, check out this recipe or this version for different ingredient combinations and techniques.