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