Moist Corn and Cornmeal Blender Cake
A wonderfully moist and tender corn cake made entirely in a blender — no mixer needed. With its golden crust and naturally sweet corn flavor, this easy recipe is a guaranteed crowd-pleaser for any occasion.
🛒 Ingredients
8 servings
- 3 large eggs
- 1 can (200 g) sweet corn, drained
- 200 ml (¾ cup) whole milk
- 200 g (1 cup) granulated sugar
- 200 g (1½ cups) fine cornmeal
- 100 ml (⅓ cup) neutral oil (sunflower or vegetable)
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch bundt pan or round cake pan.
- 2
In a blender, process the eggs for about 1 minute until light and frothy. Add the milk, oil, sugar, and drained corn, then blend for 2 minutes until smooth.
- 3
Add the cornmeal to the blender and mix for 1 more minute until the batter is homogeneous and lump-free.
- 4
Add the baking powder and pulse just 5–10 seconds — do not over-blend, as this preserves the leavening action.
- 5
Pour the batter into the prepared pan and bake for 35–40 minutes, until deep golden and a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Add a pinch of salt and 1 teaspoon of vanilla extract for extra depth of flavor. Swap half the sugar for brown sugar to get a rich caramel undertone.
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