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The cornflake cake It is the perfect definition of Brazilian comfort food. With few ingredients and quick preparation, it wins you over with its rustic flavor and soft texture, ideal to accompany a fresh cup of coffee for breakfast or an afternoon snack.
Unlike the traditional corn cake made with corn on the cob or green corn, this version uses corn flakes, the same used to make couscous, which gives the cake a unique, slightly grainy and incredibly tasty texture.
Ingredients
- 2 cups (tea) of corn flakes
- 1 cup (tea) of milk
- 3 eggs
- 1/2 cup oil
- 1 cup (tea) of sugar (or to taste)
- 1/2 cup (tea) of grated coconut (optional)
- 1 pinch of salt
- 1 tablespoon (soup) baking powder
Preparation:
1. Hydrate the flakes
- In a bowl, mix the corn flakes with milk and let it rest for about 10 minutes. This will make the cake softer and moister.
2. Prepare the dough
- In a blender, beat the eggs, oil and sugar until a homogeneous mixture is formed.
- Add the hydrated flakes, salt and (if desired) grated coconut. Beat again until you have a uniform mixture.
- Finally, add the baking powder and beat just to mix.
3. Bake
- Pour the dough into a pan greased with butter and sprinkled with a little flakes or cornmeal.
- Bake in the oven to preheat to the 180°C for some of the 35 to 40 minutesor until golden brown and it passes the toothpick test.
- Wait for it to cool before unmolding.
Grandma's Tips
- Want something special? Add some grated cheese to the dough — it’s sweet and sour and delicious!
- You can replace the milk with the milk of a coco, for a more aromatic version.
- The cake can also be baked in individual molds — it's great as a snack cake to sell or give as a gift.