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Rotina Diária

Cakes

Creamy Corn Cake in a Blender

This creamy corn cake is made with canned corn blended with the wet ingredients for a moist, pudding-like center. An easy recipe for potlucks, celebrations, or an afternoon snack.

  • Total time 1 h 30 min
  • Prep time 15 min
  • Oven time 45 min
  • Rest or chill time 30 min
  • Temperature 355 °F (180 °C)
  • Makes 12 slices; 22 cm round tube pan
  • Difficulty Easy

This cake uses canned corn, blended whole with the wet ingredients. The corn's skins and starch make the center moist and creamy, almost like baked corn pudding, while the cornmeal and a little flour give it structure.

The key is to take the cake out of the oven while the center still jiggles slightly. It will finish setting as it cools.

Ingredients

Amounts for 12 servings (12 slices; 22 cm round tube pan).

For the pan

Equipment

  • Colander
  • Blender
  • Tube pan

Instructions

  1. Step 1 Prepare the pan and oven

    Preheat the oven to 180 °C. Grease the pan well with butter and dust with cornmeal. This cake is moist and can stick easily, so be sure to grease the center tube well.

    • 1 tablespoon butter for greasing
    • 1 tablespoon cornmeal for dusting

  2. Step 2 Drain the corn

    Drain the liquid from the can of corn in a colander. The liquid is salty and would make the batter too thin.

    • 1 can of canned corn

  3. Step 3 Blend everything except the baking powder

    Add the corn, eggs, milk, oil, and sugar to a blender and blend for 3 minutes, until the corn is finely ground. Add the cornmeal, flour, and shredded coconut and blend briefly, just until combined.

    • 1 can of canned corn
    • 3 eggs
    • 1 cup milk
    • 1/2 cup oil
    • 1 1/2 cups sugar
    • 1 cup fine-ground cornmeal
    • 1/2 cup all-purpose flour
    • 3 tablespoons shredded coconut

    About 3 min

  4. Step 4 Add the baking powder last

    Turn off the blender, add the baking powder, and stir it in with a spoon.

    • 1 tablespoon baking powder

  5. Step 5 Bake

    Pour the batter into the pan and bake for about 45 minutes, until the top is nicely golden. A toothpick should come out moist but without wet batter—that's the creamy center.

    About 45 min

  6. Step 6 Let it set

    Let the cake cool for at least 30 minutes before turning it out. The creamy center is still soft while hot, and the cake may break apart.

    About 30 min

Tips for success

  • For a stronger corn flavor, use 2 cans of corn and reduce the milk to half a cup.
  • Add 1 tablespoon grated Parmesan to the batter to bring out the corn flavor, like in sweet-and-savory corn pudding.
  • Sprinkle cinnamon on top just before serving.

Substitutions

Canned corn
Kernels from 2 cooked ears of corn, cut close to the cob.
Shredded coconut
You can leave it out without changing anything else.

How to store

Because it's moist, cover and refrigerate for up to 4 days. It's delicious chilled.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.