If you love homemade treats, you are going to fall in love with this easy canned corn cake recipe. The best part? It is incredibly quick and simple to whip up, meaning you can have a delicious, moist cake ready in no time!
Ingredients for Canned Corn Cake:
- 1 can (15 oz) whole kernel corn, drained;
- 1 can (14 oz) sweetened condensed milk;
- 1 cup granulated sugar (use the empty corn can as a measuring cup);
- 1 cup yellow cornmeal (use the empty corn can as a measuring cup);
- 1/2 cup vegetable oil (use the empty corn can as a measuring cup);
- 3 large eggs;
- 1 tablespoon baking powder.
How to Make the Best Corn Cake:
- Preheat your oven to 350°F (180°C) while you prepare the batter;
- In a blender, combine the drained corn, sweetened condensed milk, and oil. Blend until smooth;
- Add the eggs to the blender and pulse until well combined;
- Next, add the sugar and cornmeal. Blend until you have a smooth, uniform batter;
- Finally, stir in the baking powder gently;
- Pour the mixture into a greased and lightly floured cake pan;
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean;
- Remove from the oven and allow it to cool slightly before unmolding.
Enjoy!
Pro Tips:
For an extra special touch, try topping your corn cake with a simple glaze of sweetened condensed milk and shredded coconut—the flavor combination is incredible. Just mix half a can of sweetened condensed milk with shredded coconut to taste, spread it over the cooled cake, and chill for 1 hour before serving.
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