Provide a typical June festival delicacy with this canned corn cake made without wheat flour!
Wheat-Free Tin Corn Cake
Preparation time
20
minutes
Cooking time
40
minutes
Wheat-free corn cake from a can is a delicious substitute for bread for breakfast or an afternoon snack!
Ingredients
-
2 eggs
-
100 ml of oil
-
1 can of green corn
-
1 cup of 200ml milk
-
1 cup of 200ml sugar
-
1 cup of 200ml mimoso cornmeal
-
1 tablespoon of baking powder
-
1 tablespoon grated parmesan cheese
Preparation mode
- Add the eggs, drained corn, oil, milk, sugar, grated parmesan cheese, mimoso cornmeal and baking powder to the blender.
- Beat for 3 minutes and pour the dough into a greased pan sprinkled with cornmeal.
- Bake the cake for about 40 minutes in an oven preheated to 180°₢.
- Unmold the corn cake after it has cooled a little and it is ready to eat.
Source: https://cidadeolimpica.com.br/bolo-de-milho-de-latinha-sem-trigo/
