There’s something incredibly comforting about the simplicity of a corn cake. This Blender Corn Cake recipe captures that essence perfectly, bringing together the wholesome flavor of corn with the rich, buttery goodness of a classic cake. The ease of preparation, thanks to the blender, means you can whip this up in no time, making it a go-to for busy mornings, impromptu gatherings, or a quick sweet treat.
Ingredients:
- 1 cup fresh corn kernels (from about 2 ears of corn) or 1 cup canned corn, drained
- 3 large eggs
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Corn: If using fresh corn, cut the kernels off the cob. If using canned corn, drain and rinse well.
- Blend the Wet Ingredients: In a blender, combine the corn kernels, eggs, sugar, melted butter, milk, and vanilla extract. Blend until smooth and well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Combine the Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix.
- Bake the Cake: Preheat your oven to 350Β°F (175Β°C). Grease a 9×9-inch baking dish or line it with parchment paper. Pour the batter into the prepared dish and spread it evenly.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool and Serve: Allow the cake to cool in the dish for about 10 minutes before transferring it to a wire rack to cool completely. Cut into squares and serve warm or at room temperature.
