🌽 Blender Corn Cake (aka Bolo de Milho)
Ingredients:
1½ cups corn kernels (fresh, canned, or thawed frozen)
1 cup sweetened condensed milk (or sub with ¾ cup sugar + ¼ cup milk)
2 large eggs
½ cup neutral oil (like vegetable, sunflower, or coconut oil)
¾ cup cornmeal (fine or medium grind)
½ cup all-purpose flour
1 tablespoon baking powder
Pinch of salt
Optional: ½ teaspoon vanilla extract or grated coconut for extra flavor
🌀 Instructions:
- Preheat & Prep:
Preheat oven to 350°F (175°C).
Grease or line a 9-inch round pan, loaf pan, or muffin tin.
- Blend It Up:
In a blender, combine:
Corn kernels
Condensed milk
Eggs
Oil
Vanilla (if using)
Blend on high until mostly smooth — some texture from the corn is fine and adds charm.
- Add Dry Ingredients:
Add cornmeal, flour, baking powder, and salt directly into the blender.
Pulse until just combined — don’t over-blend once flour is in.
- Bake:
Pour the batter into the prepared pan.
Bake for 35–45 minutes, or until the top is golden and a toothpick comes out clean.
- Cool & Serve:
Let cool for 10–15 minutes before slicing.
Enjoy warm or at room temp — ideal with coffee, tea, or as a breakfast treat.
☕️ Serving Ideas:
Dust with powdered sugar or serve with a pat of butter.
Add a spoonful of honey, jam, or dulce de leche.
Pairs perfectly with strong coffee or a cozy chai.
📝 Tips & Swaps:
Want it gluten-free? Use GF flour or just more cornmeal.
Want it dairy-free? Use plant milk + sugar instead of condensed milk.
Make it extra moist by adding 2 tablespoons plain yogurt or cream cheese to the batter.
