A moist and slightly sweet corn cake made with fresh corn kernels, eggs, milk, sugar, and butter. It has a delicate texture and a hint of corn flavor, often served as a dessert or a sweet accompaniment to a savory meal.
Ingredients:
Fresh corn kernels - 4 ears
Eggs - 2
Milk - 8 fl oz (1 cup)
Sugar - 4 oz (1/2 cup)
Butter, softened - 4 oz (1/2 cup)
All-purpose flour - 2.5 oz (1/2 cup)
Baking powder - 2 tsp
Salt - 1/2 tsp
Instructions
Preheat the oven to 350°F (175°C) and grease a baking dish.
Let the cake cool completely before slicing and serving.
In a food processor or blender, puree the corn kernels.
In a large mixing bowl, beat the eggs until frothy.
Add the milk, sugar, and butter to the eggs and mix until well combined.
Add the pureed corn to the mixture and stir to combine.
In a separate bowl, mix together the flour, baking powder, and salt.
Gradually add the flour mixture to the corn mixture, stirring until well combined.
Pour the mixture into the prepared baking dish.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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