Homemade Cornstarch and Cornmeal Cake: Simple and Delicious Recipe – I Always Make It for Breakfast
How to Make Homemade Cornstarch and Cornmeal Cake
This cornstarch and cornmeal cake is easy, delicious, and perfect with a warm cup of coffee. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Recipe Ingredients:
- 3 eggs (about 2 oz / 57g each)
- 50g shredded coconut (1.8 oz)
- 1 cup sugar (7 oz / 200g)
- ¾ cup oil (5.4 fl oz / 160ml)
- 1 ½ cups fine cornmeal (6.3 oz / 180g)
- 1 ½ cups hot milk (12 fl oz / 360ml)
- 1 cup cornstarch (4.6 oz / 130g)
- 1 pinch of salt
- 1 tablespoon baking powder (0.35 oz / 10g)
Instructions:
Step 1: Hydrating the Cornmeal – First, to ensure a light and uniform batter, hydrate the cornmeal. In a bowl, mix the fine cornmeal with hot milk, stirring well until fully incorporated. Then, let it rest for about 5 minutes.
Step 2: Preparing the Batter – While the cornmeal rests, blend the eggs, sugar, and oil in a blender until you get a smooth mixture. Next, add the hydrated cornmeal, cornstarch, salt, and shredded coconut. Blend again until everything is well combined.
Step 3: Adding the Baking Powder – After that, add the baking powder and mix gently using the pulse function on the blender or a spatula.
Step 4: Baking the Cornstarch and Cornmeal Cake – Then, pour the batter into a greased (20×30 cm) pan and place it in a preheated oven at 356 °F (180 °C). Bake for approximately 35 to 40 minutes. To check if it’s ready, insert a toothpick in the center—if it comes out clean, the cake is done.