Soft Corn and Cornmeal Blender Cake
A wonderfully moist and golden cake that comes together in minutes using just a blender. Made with canned sweet corn and fine cornmeal, it is naturally dairy-free and delivers a subtly sweet, rustic flavor perfect for any occasion. Simple pantry ingredients, impressive results.
🛒 Ingredients
28 servings
- 1 can (approx. 340 g) whole kernel sweet corn, with its liquid
- 9 tablespoons fine cornmeal
- 4 large eggs
- 1 cup (250 ml) neutral vegetable oil
- 2 cups (400 g) granulated sugar
- 1 pinch of salt
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350°F (180°C) and grease a square baking pan or Bundt pan.
- 2
Combine the eggs and sugar in a blender and blend for 1 to 2 minutes until smooth and slightly foamy.
- 3
Add the entire can of corn with its liquid, the oil, cornmeal, and salt. Blend again until the batter is completely uniform.
- 4
Pour the batter into a large bowl and gently fold in the baking powder with a spatula using slow circular motions — avoid over-mixing.
- 5
Pour into the prepared pan and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 6
Allow to cool for 10 minutes before unmolding. Serve warm or at room temperature, plain or drizzled with honey.
💡 Chef's Tip
Add 1 teaspoon of vanilla extract to the blender for extra aroma. Swap 50 g of white sugar for brown sugar to get a subtle caramel note. Keeps well covered at room temperature for up to 3 days.
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Same category — Desserts
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