Moist Creamy Corn Cake
A wonderfully moist and creamy corn cake that comes together in minutes with just a blender. Its golden crust and soft, custardy interior make it perfect for afternoon tea or as a comforting dessert. A crowd-pleaser the whole family will love!
🛒 Ingredients
18 servings
- 400 g (14 oz) canned sweet corn, drained
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) whole milk
- 2 tablespoons melted margarine or unsalted butter
- 1 teaspoon baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan and set aside.
- 2
Combine the drained corn, eggs, milk, and melted margarine in a blender. Blend on medium-high speed for 5 minutes until completely smooth.
- 3
Add the flour and sugar to the blender and process for an additional 3 minutes. Add the baking powder and pulse just until incorporated.
- 4
Pour the batter into the prepared pan and bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool in the pan for 15 minutes before unmolding. Serve warm or at room temperature, optionally dusted with powdered sugar.
💡 Chef's Tip
For extra richness, substitute butter for margarine. If the top browns too quickly, tent loosely with aluminum foil halfway through baking. Leftovers keep well in an airtight container at room temperature for up to 3 days.
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Same category — Desserts
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