Creamy Brazilian Corn Cake
This is *Creamy Brazilian Corn Cake – the one baked in corn husks. Very soft, moist and sweet.
Ingredients:
– Fresh sweet corn – 2 cups (about 3 corn cobs) – kernels removed
– Sweetened condensed milk – 1 can (395g) –
– Eggs – 3 large
– Butter / Cream cheese – 100g (2 small cubes )
– Melted butter / oil – 3 tbsp
– Semolina / Cornmeal (suji) – 3 tbsp – _small white bowl left side_
– Baking powder – 1 tbsp
– A pinch of salt
*For lining:* Dried corn husks or butter paper
Method:
*1. Prep:*
Wash and dry corn husks and line your baking pan with them. If you don’t have husks, just grease the pan with butter and cornmeal. Preheat oven to 180°C / 350°F.
*2. Blend:*
In a blender, add corn kernels, condensed milk, eggs, cream cheese/butter, and melted butter.
Blend for 2-3 minutes until completely smooth and creamy.
*3. Add dry ingredients:*
Add the semolina, baking powder and salt to the blender. Blend again for just 10 seconds. Don’t over-mix.
*4. Pour and Bake:*
Pour the thick yellow batter into the husk-lined pan –
Bake for 40-45 minutes, until the top is golden brown and a toothpick comes out clean.
*5. Serve:*
Let it cool for 15 minutes. It will be golden brown on top and soft yellow inside
It tastes best warm! You can eat it as it is with tea. It stays soft for 2 days in the fridge.
For this Corn Cake, these tips will make it perfect:
*1. For Extra Softness:*
Don’t add any flour . The recipe is gluten-free. If you want it more creamy like custard, add 1/2 cup of normal milk.
*2. Corn Tip:*
Use fresh sweet yellow corn only. If using frozen corn, thaw it completely and drain water. Don’t use canned corn, it has too much water.
*3. Blending Tip:*
Blend for full 3 minutes. The longer you blend the corn, the smoother and less grainy your cake will be.
*4. Sweetness:*
The condensed milk is already sweet. If you like less sweet, use 3/4 can only + 1/2 cup milk. If you don’t have condensed milk, use 1 cup milk + 3/4 cup sugar.
*5. Baking Tip:*
Don’t open the oven for first 30 minutes or it will sink. Check after 40 minutes. Top should be dark golden brown. It will be a little jiggly in center when hot, it firms up after cooling.
*6. Lining Tip:*
If you don’t have corn husks, use butter paper + grease with butter. Husks just give nice village-style smell and look.
*7. Storage:*
– Room temp: 1 day
– Fridge: 3-4 days (warm in microwave for 20 sec before eating)
– Don’t freeze, it becomes watery.
Most common mistake: Too much baking powder makes it bitter. Use only 1 tbsp, not more.
Want the eggless version of this same cake?