Creamy corn cake recipe with condensed milk and sour cream

Corn cake reminds us of always delicious memories! For me, the aroma, texture and flavor of the corn cake bring up delicious memories of family gatherings.

Who doesn't like a corn cake coming out of the oven, along with freshly brewed coffee? With this in mind, I share here at TudoReceitas this recipe for creamy corn cake with condensed milk and cream, a wet cake, creamy and reminiscent of the light taste of mush.

Come follow the step-by-step photos of this super easy and tasty recipe with us!

Ingredients for making creamy corn cake with condensed milk and sour cream:

 1 can of condensed milk

 1 can of green corn (drained)

 3 eggs

 3 tablespoons of butter

 ¾ cup of heavy cream (without whey)

 ½ cup of corn flake

 ½ cup of wheat flour (70 grams)

 1 tablespoon of baking powder

 1 tablespoon of grated coconut to sprinkle (optional)

How to make creamy corn cake with condensed milk and sour cream:

Beat the condensed milk, eggs, cream and butter in a blender for 3 minutes.

Tip: It's always a good idea to put the eggs one by one in a container to make sure they're good and so don't lose the ingredients in case one of them is spoiled. Another important thing is to use ingredients at room temperature to ensure that the cake bakes perfectly.

Add cornflake and wheat flour (sifted) to a blender. Beat until this creamy corn cake batter is smooth. Finally, add the yeast and mix with the spoon.

Tip: You can substitute corn flake for cornmeal if you want.

Add the dough into a small pan (standard size for pudding pan) greased and floured. At this point, preheat the oven to 200ºC, with heat at the top and bottom.

Tip: The size of the pan can influence the creaminess of the cake, so give preference to taller pans so that the cake doesn't lose the creamy texture in the center.

If you want to decorate with the grated coconut, sprinkle it over the dough. Place the cake in a preheated oven at 200 degrees for approximately 40 minutes or until the cake is golden and passes the toothpick test.

Wait for the cake to cool before unmolding. With the help of a spatula, gently loosen the cake from the mold to facilitate unmoulding.

Ready! Your corn cake with sour cream will be a delight to be enjoyed for breakfast or an afternoon snack. Bon appetit and tell us what you think in the comments! You may be interested to read about the mango lassi recipe blogpost/ basil mayonnaise recipe/ polenta gnocchi recipe/ golden honey recipe/ Moroccan lentil salad recipe.