It is a habit to check my pantry before any baking project. From there, will plan what I want to bake next. I found a can of whole kernel corn sitting in my cabinet. So I have to make something out of this canned sweet corn.
Today I want share this perfect Sweet Corn I have baked. It turned out great with lovely texture and right amount of sweetness. Add about 1/4 cup more sugar if you like it sweeter.
Rinsed and drained well the corn before adding it to the batter. I squeezed out the water after putting it in a colander.
Turn this into muffin by baking them in a muffin pan but do not level the top. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Actual baking time varies with each oven so watch closely.
SWEET CORN CAKE
Serves 10-12
1 1/2 cup plain flour
1/2 - 3/4 cup sugar
1/4 tsp salt
1/4 cup butter melted
1 cup corn kernel
3/4 tsp baking powder
1/2 tsp baking soda
1/2 cup milk plus 2 tablespoon milk
1/4 cup yogurt or 1 egg
METHOD
Preheat oven @ 180 C and grease 7 in cake pan.
Sift together flour, baking powder, baking soda and salt in a mixing bowl.
In another bowl, whisk together butter, sugar, milk and yogurt or egg.
Add milk mixture to the dry ingredients, stir until just combined, don't over mix.
Fold in corn kernel, stir to combine.
Spoon mixture onto prepared pan, level top and bake for 30-35 minutes or until a skewer inserted comes out clean.
Cool in pan for 15 minutes before transferring onto rack to cool.
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