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.
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.
1 can of corn cooked
1 can of condensed milk
The same measure of milk
1 tablespoon of butter
100 grams grated coconut
1 teaspoon baking powder
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! 🙂