Corn Cake

At Brazil, especially in the Northeast, if the volume of the rainwater is sufficient, corn plantations get happy and then the product harvest is in June. How beautiful is the endless green when we’ve the chance to see the corn plantations.

corn cake

Image google

If the corn is good, how happy will be the month of June! The beauty of the green cornfield carpets unfolds in the direction of the table of the people living in the city. How wonderful!  At this time, we celebrate the happiness of  the people living in the countryside. There are the June festivities! Typical foods, traditions and affection. Great are the benefits when it rains enough! Furthermore, Valentine’s Day is celebrated in the month of June (12). Warm hearts!

To taste the corn, we can eat it boiled or roasted. The June foods prepared with corn are “canjica”, “pamonha”, corn cake, “manguzá doce”, “manguzá salgado”, etc.

After these festivities, the product becomes more difficult to find and then we usually use canned corn in recipes.

So this is the story of my corn cake prepared in a island far away from Brazil. The recipe is super simple and for this cake I used canned corn.

It had been a long time since I last prepared corn cake so I wasn’t sure about the exact quantities of the ingredients. I found a corn cake recipe on this blog and then I just made some changes.

corn cake

Ingredients:

1 can of corn cooked

1 can of condensed milk

The same measure of milk

3 eggs

1 tablespoon of butter

100 grams grated coconut

1 teaspoon baking powder

Directions:

Mix all ingredients in a blender except the grated coconut and baking powder for 2 minutes. Then, add the coconut, baking powder and stir with a spoon just incorporating well the mixture. Place the mixture into a greased and floured pan and bake it at 200 degrees for about 40-45 minutes. Enjoy! 🙂

corn cake
cake cornwith cornImage Google
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3 thoughts on “Corn Cake

  1. Pingback: Dish of the week | Between seas and about all things

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