Super Fluffy Cornmeal Cake
A wonderfully light and moist cornmeal cake with a golden crust and a soft, airy crumb. Made entirely in a blender with everyday pantry staples, it's the perfect fuss-free treat for breakfast or snack time.
🛒 Ingredients
18 servings
- 2 eggs
- 2 cups (480 ml) whole milk
- 2 cups (400 g) granulated sugar
- 2 cups (280 g) fine cornmeal
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) neutral vegetable oil
- 2 teaspoons baking powder
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease a bundt or round cake pan with oil, then coat with granulated sugar to create a crispy crust.
- 2
Place the eggs, oil, milk, and sugar in a blender and mix on high speed until completely smooth.
- 3
Gradually add the cornmeal and flour, stirring with a spoon or spatula if the batter becomes too thick for the blender to handle.
- 4
Once the batter is uniform, sprinkle in the baking powder and fold it in gently with a spatula.
- 5
Pour the batter into the prepared pan and bake for about 40 minutes, until the top is deep golden brown.
- 6
Insert a toothpick into the center — if it comes out clean, the cake is done.
- 7
Let the cake cool almost completely in the pan before unmolding to keep it intact.
💡 Chef's Tip
Always use granulated sugar (not powdered) when coating the pan — it gives the cake its signature slightly crispy outer layer. This cake gets even better overnight as the crumb settles and softens further.
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