Provide a typical June festival delicacy with this canned corn cake made without wheat flour!

Wheat-Free Tin Corn Cake

Wheat-Free Tin Corn Cake

Revenue by Olympic City

Preparation time



Cooking time



Wheat-free corn cake from a can is a delicious substitute for bread for breakfast or an afternoon snack!


  • 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.


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