Fluffy Cornmeal Cake
A wonderfully moist and golden cake made with fine cornmeal, blended in minutes for an irresistibly light crumb. Made entirely from pantry staples, it's a fuss-free crowd-pleaser perfect for afternoon tea or a family dessert.
🛒 Ingredients
30 servings
- 1½ cups (350 ml) neutral vegetable oil
- 2 cups (500 ml) whole milk
- 2 cups (400 g) granulated sugar
- 2 cups (300 g) fine cornmeal
- 4 large eggs
- 2 heaped tablespoons baking powder
- 2 cups (250 g) all-purpose flour
- Oil and sugar to grease the pan
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a rectangular baking pan with oil and coat with sugar.
- 2
Combine the oil, milk, eggs, and sugar in a blender. Blend until smooth, then add the cornmeal and blend for 2 more minutes.
- 3
Pour the mixture into a large bowl. Gradually fold in the all-purpose flour with a spatula, stirring gently to prevent lumps. Do not return to the blender.
- 4
Finally, gently fold in the baking powder with light, circular movements to keep the batter airy.
- 5
Pour into the prepared pan and bake for 40 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
💡 Chef's Tip
Use fine-ground cornmeal for the lightest texture. Add a teaspoon of vanilla extract or the zest of one lemon to the blender with the wet ingredients for extra fragrance.
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