Ingredients
- 2 cups fresh or canned corn kernels (drained if canned)
- 1 cup sweetened condensed milk
- ½ cup melted butter (or vegetable oil)
- 3 large eggs
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sugar (adjust to taste)
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
- Blend: Add the corn, sweetened condensed milk, melted butter, and eggs to a blender. Blend until mostly smooth (a few corn bits are fine).
- Add Dry Ingredients: Add the flour, baking powder, salt, sugar, and vanilla (if using) to the blender. Pulse until just combined. Don’t overmix.
- Pour & Bake: Pour the batter into the prepared pan. Smooth the top with a spatula.
- Bake: Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool & Serve: Let the cake cool slightly before slicing. Serve warm or at room temperature — delicious with coffee or tea!
If you’d like, I can help you tweak it for savory, gluten-free, or extra fluffy versions too — just say the word!