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  1. Blend for 2 minutes in a blender: the canned corn with the brine, oil, sugar, cornmeal flour from Da Terrinha, eggs, and wheat flour.
  2. Then, transfer the mixture to a bowl, add the grated coconut, baking powder, and mix well.
  3. Pour the mixture into a greased and floured baking pan and bake in a preheated oven at 180°C (356°F) for 40 minutes.
  4. Allow it to cool and serve.

Step by step

  • 1 can of canned corn with the brine; 
  • 1/2 can of oil; 
  • 1 can of sugar; 
  • 2 cans of cornmeal flour (use the one from Da Terrinha); 
  • 4 eggs; 
  • 2 tablespoons of wheat flour; 
  • 2 tablespoons of grated coconut; 
  • 1 heaping tablespoon of baking powder.

Ingredients

8 Servings

30 Minutes

Corn Cake

INGREDIENTS: Cornmeal, iron, and folic acid.


Gene donors: Bacillus thuringiensis, Streptomyces tumefaciens, Streptomyces viridochromogenes, Agrobacterium spp.


MAY CONTAIN SOY AND WHEAT. 

CONTAINS GLUTEN.

Fine grain corn meal 500g

Grains & Floury
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