Ingredients
- 500 g (17,6 oz) cornmeal
- 250 g (8,8 oz) white flour
- 500 g (17,6 oz) greek yogurt
- 250 g (8,8 oz) sugar
- 100 g (1 stick) butter
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 10 g (2 tsp) baking powder
- Pinch of salt
- 1-2 tbsp powdered sugar
Directions
- In a large bowl, mix all the dry ingredients, cornmeal, white flour, sugar, pinch of salt, and 10 g of baking powder, and blend them well.
- Add 500 g (17,6 oz) yogurt, 2 tsp of vanilla extract, 100 g (1 stick) of melted butter, 1 tsp of lemon zest and mix.
- Bake the sweet corn cake at 180॰C (356॰F) for 40 minutes.
- Let the cake cool off for 1 hour in the oven before slicing and serving.
- Serve the sweet corn cake with powdered sugar, whipped cream, and a glass of milk.
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