Corn Cake Gluten Free 2012

May 12, 2023May 12, 20230 0
Gluten-free Corn Cake recipe that brings a taste of summer to your table
in Dessert

Prep

15 min

Cook

40 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups frozen corn kernels , defrosted
1/2 cup whole milk
1/2 cup butter
7 tablespoons granulated sugar
4 egg yolks , large
6 tablespoons fine asian rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup evaporated milk or 1/4 cup cream
1 teaspoon vanilla
4 egg whites , beaten to soft peaks

Nutrision Information

Servings Per Recipe
8
Calories
253
Sugar
18g
Fat
15g
Corn cake is a traditional dessert in many cultures, with different variations found around the world. This gluten-free version uses frozen corn kernels and fine Asian rice flour to create a light and flavorful cake that can be enjoyed by all. It's perfect for a summer barbecue or a potluck dinner, and its naturally sweet flavor makes it a hit with kids and adults alike. Whether you're gluten-free or just looking for a new and delicious dessert idea, this recipe is sure to please.

Instructions

1.Pre-heat the oven to 350°F (175°C) and grease an 8-inch (20cm) cake pan.
2.In a blender, puree the corn, whole milk, and butter until smooth.
3.In a large mixing bowl, add the corn mixture and the sugar, whisking until combined. Then, whisk in the egg yolks.
4.In a separate bowl, combine rice flour, baking powder, and salt. Slowly stir in the dry ingredients to the wet mixture.
5.Add evaporated milk and whisk together.
6.In a separate bowl, beat the egg whites until soft peaks form, then gently fold them into the corn batter mixture.
7.Pour the batter into the cake pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes before serving warm or at room temperature.

PROS

This corn cake is gluten-free and easy to make.
The soft texture combined with the natural sweetness of corn makes it a perfect dessert for summertime.

CONS

Because it’s gluten-free, it can be crumbly, and it is recommended to let it cool completely before removing it from the cake pan.

Due to the sugar content, it’s best to consume in moderation.

HEALTH & BENEFITS

Corn is a good source of vitamins A, B, and E, as well as minerals such as magnesium, iron, and zinc. It is also high in fiber, which may help prevent constipation and promote healthy digestion. Rice flour is gluten-free, making this recipe a suitable option for those with celiac disease or gluten sensitivity.

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