Creamy Cornmeal Cake
A soft, custard-like cornmeal cake with a subtle cheesy twist that makes every bite uniquely rich. Blended together in minutes and baked until golden, this budget-friendly dessert is best enjoyed straight from the fridge.
🛒 Ingredients
16 servings
- 4 large eggs
- 4 cups (1 litre) whole milk
- 3 cups (600 g) granulated sugar
- 2 tablespoons all-purpose flour
- 1½ cups (150 g) fine cornmeal
- 2 tablespoons unsalted butter, melted
- 3.5 oz (100 g) grated cheese (parmesan or cheddar)
- 1 tablespoon baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (23 cm) round cake pan.
- 2
Place all ingredients in a blender and blend on high for 2–3 minutes until completely smooth.
- 3
Pour the batter — it will be quite liquid, that's expected — into the prepared pan.
- 4
Bake for 35–40 minutes until the top is deep golden. The center will still wobble slightly when you take it out — that's perfect.
- 5
Cool completely at room temperature, then refrigerate for at least 2 hours. Slice and serve cold.
💡 Chef's Tip
The chilling step is non-negotiable: what comes out wobbly from the oven transforms in the fridge into a beautifully creamy, perfectly sliceable cake.
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