Fluffy Cornmeal Blender Cake
This incredibly soft cornmeal cake comes together effortlessly in a blender, making it one of the easiest crowd-pleasers in your recipe box. With a tender, slightly grainy crumb and a delicate sweetness, it's wonderful warm with a drizzle of honey or a dollop of whipped cream.
🛒 Ingredients
15 servings
- 3 cups fine cornmeal
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1/2 cup neutral vegetable oil
- 1 tablespoon baking powder
- Butter and flour for the pan
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Directions
- 1
Preheat your oven to 400 °F (200 °C). Grease a round cake pan with butter and dust lightly with flour, tapping out the excess.
- 2
Add the cornmeal, eggs, oil, sugar, and milk to a blender. Blend on medium speed for about 90 seconds until the batter is completely smooth.
- 3
Pour the batter into a large bowl, sprinkle in the baking powder, and fold gently with a spatula until just combined.
- 4
Transfer the batter to the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Cool in the pan for 10 minutes, then unmold onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Swap regular milk for coconut milk for a tropical twist. A pinch of cinnamon or vanilla extract added to the batter takes it to the next level. Store leftovers in an airtight container for up to 3 days.
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