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Creamy Corn Delight

Creamy Corn Delight

Discover the ultimate Creamy Corn Delight, a spongy and sweet cake made in a blender with simple ingredients. Perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 large eggs
  • 14 oz sweetened condensed milk 1 can
  • 13.5 fl oz coconut milk 1 bottle
  • 1 cup cornmeal
  • 30 oz whole kernel corn thoroughly drained, 2 cans
  • 1 tablespoon baking powder
  • 3 tablespoons butter melted and slightly cooled
  • 1 cup sugar optional

Equipment

  • High-powered blender
  • Large mixing bowl and spatula
  • 9- or 10-inch cake pan round, square, or Bundt
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Blend all ingredients except the baking powder in a blender for 3 to 5 minutes until smooth.
  2. Pour the batter into a mixing bowl and gently fold in the baking powder.
  3. Preheat the oven to 350°F (180°C) and prepare a cake pan by greasing it with butter or spray.
  4. Pour the batter into the prepared pan and tap it to release air bubbles.
  5. Bake in the oven for 40-50 minutes until golden brown and a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a serving plate.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 120mgPotassium: 210mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 4mgIron: 5mg

Notes

This cake stays moist for up to 2 days at room temperature if stored properly. For longer storage, refrigerate for up to 5 days or freeze for 2 months. It's versatile; serve it plain or dress it up with powdered sugar, syrup, or fruit toppings. For variations, try adding cheese, spices, or citrus zest to the batter. You can also make mini muffins with the same batter!
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