Fresh Corn Cake

"A golden, moist, and flavorful cake made with fresh corn kernels, perfect for any occasion."

This fresh corn cake is a delightful mix of sweetness and natural corn flavor. With its tender texture and vibrant taste, it’s a great choice for breakfast, an afternoon snack, or dessert. Easy to prepare, it brings a rustic charm to your table.

Ingredients:

  • 2 cups (320g) fresh corn kernels (about 3-4 ears of corn)
  • 1 cup (150g) all-purpose flour
  • 1 cup (200g) sugar
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) vegetable oil or melted butter
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for garnish (optional)

Instructions:

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round or square baking pan and lightly dust it with flour.

  2. Blend the Corn Mixture:
    In a blender, combine the fresh corn kernels, milk, and vegetable oil. Blend until smooth.

  3. Mix Wet Ingredients:
    In a large bowl, whisk the eggs and sugar until light and fluffy. Add the blended corn mixture and mix until well combined.

  4. Incorporate Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until fully combined. Avoid overmixing.

  5. Bake the Cake:
    Pour the batter into the prepared baking pan. Smooth the surface with a spatula and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  6. Cool and Serve:
    Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.