Creamy Cornmeal Blender Cake
A wonderfully moist and creamy cornmeal cake whipped up effortlessly in a blender — proof that great baking doesn't have to be complicated. The fine cornmeal gives it a uniquely tender crumb, while the grated cheese adds a subtle savory depth that keeps everyone reaching for a second slice. Ideal for potlucks, family gatherings, or a cozy afternoon treat.
🛒 Ingredients
20 servings
- 4 large eggs
- 4 cups (1 litre) whole milk
- 3 cups (600 g) granulated sugar
- 2 tablespoons all-purpose flour
- 1½ cups (240 g) fine cornmeal
- 2 tablespoons unsalted butter, softened
- 3.5 oz (100 g) grated Parmesan or mild Gruyère
- 1 tablespoon (11 g) baking powder
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease a 9 × 13-inch (35 × 25 cm) baking pan and dust lightly with flour.
- 2
Add all ingredients — eggs, milk, sugar, flour, cornmeal, butter, grated cheese, and baking powder — to a blender.
- 3
Blend on high speed for 2–3 minutes until the batter is completely smooth and slightly foamy.
- 4
Pour the batter into the prepared pan and bake for 40 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
- 5
Let the cake cool completely in the pan before slicing — it sets and becomes even creamier as it cools. Serve at room temperature or lightly chilled.
💡 Chef's Tip
Add the baking powder last and blend briefly to preserve the airy texture. Freshly grated Parmesan intensifies the flavor. Leftovers keep well covered in the fridge for up to 3 days and taste even better the next day.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
