Corn cake


• 3 cups of fresh corn

• 1 1/2 cup grated hard white cheese

• 2 tablespoons of butter

• 1 cup of sugar

• 2 eggs

• 1/4 cup full liquid milk

• 1 teaspoon of baking soda

• 1 teaspoon of baking powder

• 1/2 cup of precooked cornmeal


Heat the oven to 350 °. A refractory mold is buttered and then covered with precooked corn flour, the rest is reserved. Pour half the corn, half the milk, the eggs, the cheese, the butter and the sugar into the blender, blend at maximum speed and pour into a bowl or deep container. Then, with the remaining milk, blend the rest of the corn. With a wooden trowel or spoon, join the two mixtures inside the container and add the bicarbonate and baking powder, stir well and add the precooked cornmeal that you reserved at the beginning. Stir again, then pour into the mold and bake for about 55 minutes or until a knife comes out clean when inserted.