No one can resist a creamy corn cake

No one can resist a creamy corn cake





No one can resist a creamy corn cake

Bet on a delicious creamy corn cake to accompany your breakfast or afternoon! This recipe will bring you exactly the sweetness you need to balance the bitterness of the drink.

In addition to being delicious in these meals, corn cake can be part of the children’s packed lunch, as it is easy to make and produces very well.

One thing is for sure: everyone is sure to enjoy this creamy iced corn cake! Plus, it has delicious cinnamon syrup! Let’s see how to do it? Look that:

Time: 1h (+ 2h in the fridge)

Performance: 15 servings

Difficulty: easy

Ingredients for creamy corn pie

  • 1 can of drained green corn
  • 1 can of condensed milk
  • 3 cans of milk (use the empty condensed milk can to measure)
  • 3 eggs
  • 1/2 cup (tea) of sugar
  • 4 tablespoons of melted butter
  • 1/3 cup (tea) of cornmeal
  • 1/3 cup (tea) of wheat flour
  • 1 teaspoon of baking powder
  • Margarine and wheat flour for greasing and flour
  • Cinnamon powder for sprinkling

Syrup

  • 1/2 cup (tea) of sugar
  • 1 and 1/2 cup (tea) of milk
  • 1 cinnamon stick

Method of preparation

Beat the corn, condensed milk, milk, eggs, sugar, butter, cornmeal and flour in a blender until blended. Then, mix the yeast with a spoon and pour it into a greased and floured 25cm x 35cm mold. Bake in a preheated oven for 40 minutes or until lightly browned. Remove from the oven and leave to cool.

Syrup

Put the sugar in a pan over low heat until it melts and a caramel forms, add the milk and cinnamon and let it melt completely. Turn off and remove the cinnamon.

Sprinkle the cake with the syrup and let it cool. Cut into pieces, sprinkle with cinnamon and wrap, one by one, in aluminum foil. Finally, refrigerate for 2 hours before serving.

+The best content in your email for free. Choose your favorite Earth Newsletter. Click here!

Source: Terra

You may also like