Easy corn cake Recipe in 5 steps

Today we present a recipe for a super creamy corn cake with no egg on top! I’m leaving everything, value this, I ask you please.

I already lost count of the number of cake recipes that I am uploading, they are wonderful. Ay KitchensCity again are you going to start with the same? YES. I’m going to tell you another wonderful thing about cakes: they can be frozen before or after baking.

Can corn tart be frozen?

If it is frozen before cooking and we have two options:

  1. We freeze the dough and the filling separately : the filling can last a lot a lot of time in the freezer and the dough you can have it in buns or pre-made and it defrosts super fast without using the microwave. You can have various fillers and use them as your heart guides you.
  2. You can freeze the already assembled cake : we prepare everything as is as always and instead of taking it to the oven we take it to the freezer, uncovered until the filling is frozen. Then, if you want it to last longer: wrap it in film or an oven bag and that’s it. You have a beautiful wild card in the freezer to eat whenever you want.

To freeze after cooking :

Read well what I am going to tell you: if you want to freeze it post-cooking, you will have to remove it from the oven a little before it is fully cooked. So afterwards it can be baked in the oven and given the final blow. There will be a beautiful, golden corn cake, with the crunchy dough, gratin and all that that makes us happy.

Ah, another very important thing: When you remove it from the oven, let it cool down before taking it to the freezer. At least at room temperature you saw … If you want, it can be stored in portions to make life easier for your voice in the future.

To see more of these recipes you can subscribe to my YouTube channel, I upload new videos every week! I’ll wait for you there too, ok?

About this corn cake recipe

the creamiest corn cake of all

This cake is delicious, seriously. For the dough you can use anyone, I use an integral, I leave the link here in case you want to use it. If not, the one you prefer. They can put the cheeses that you want, with a cheese with a strong flavor and a soft one. You have to keep in mind that the flavor of the cheese does not cover everything, but you will have a cheese cake with a corn texture. And it’s rare, don’t you think Mabel?

This corn cake is easy, simple and very fast. By having a little cream and adding the can of creamy corn, it does not need us to add egg to bind it.

If you are going to show someone love, do it with this corn cake. We all agree that a demonstration of true love is with food. It is an affirmation, it is not a question. Do you have any other variant for this cake recipe? I like that they tell me their ideas so I try them and add them to my meals.

Experimenting and trying new recipes is good for the soul, says an MIT study. Surely, I don’t know the truth, but there are studies for everyone. If there isn’t, there should be. Can anyone check this out? Anything they send me a message and I’ll take care of it eh! Trying cake recipes and seeking happiness in it would be called.

Well I don’t know, I’m still working on the title. We will expand soon.

Oops again I went around the bush, let’s get back on track: here is the recipe for my favorite creamy corn cake in the universe.

Ingredients

super creamy!

  • 1 can of cream corn
  • 1 can of whole corn (or two shelled corn, whichever you prefer)
  • 1 white onion
  • 1 bell pepper
  • 100 gr creamy cheese
  • 70 gr of cream cheese
  • 1 splash of heavy cream or cream
  • Salt and pepper

How to make corn tart in 5 steps

  1. Chop the onion and the red bell pepper. In a frying pan with a drizzle of oil, sauté until the onion is transparent.
  2. Drain the can of corn kernels and add it to the pan along with the can of creamy corn. Add salt and pepper and cook for 3 to 5 more minutes, no more than that. It is just a heat stroke for them to take a taste among all the ingredients.
  3. In a bowl, mix the corn, cream cheese, heavy cream and half of the cubed cream cheese and stir until integrated.
  4. Add the filling to a pan with the dough and place the rest of the cream cheese in cubes on top. You can put a lid on it if you like, I prefer the cheese without gratin, -and you eat less flour and they saw all that.
  5. Bake at 180º until the dough and surface are golden.

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