Looking for the ultimate comfort food? Let’s wrap up the day with this super creamy air fryer corn cake. It’s incredibly easy to make and uses delicious ingredients that make all the difference. Let’s get to the recipe!
Ingredients for this creamy air fryer corn cake:
- 1 cup cornmeal (hydrated);
- 1 cup all-purpose flour;
- 1 can (15 oz) whole kernel corn (drained);
- 2 large eggs;
- 1 cup shredded coconut (sweetened or unsweetened);
- 1/2 cup demerara sugar (or brown sugar);
- 1 cup coconut milk;
- 1/2 cup melted unsalted butter;
- 1 pinch of salt;
- 1 teaspoon baking powder.
How to make the creamy air fryer corn cake:
- In a blender, combine the eggs, corn, sugar, coconut milk, and melted butter;
- Blend until smooth;
- Add the hydrated cornmeal, flour, shredded coconut, and salt. Pulse or blend again until incorporated;
- Finally, add the baking powder and blend briefly just to mix;
- Grease a cake pan that fits inside your air fryer with butter and a little flour;
- Bake in the preheated air fryer at 300°F (150°C) for 30 minutes;
- After that, increase the temperature to 390°F (200°C) for an additional 5 minutes to get a nice golden top;
- Let it cool slightly before removing from the pan. Enjoy!
Serving Suggestions:
This cake is excellent served with a guava paste (goiabada) topping or a dollop of cream cheese. Give it a try!
Did you know?
Creamy corn cake is a staple of Brazilian cuisine with deep indigenous and African influences. Corn was a primary food source for indigenous tribes and was further integrated into the local diet by Portuguese settlers.
Did you enjoy this recipe? Share it! We have many more delicious cake recipes on our blog.