Lean Corn Cake

An unusual sweet pastry that corn lovers will love is lean corn muffin. We prepare the cake without eggs and dairy products, the basis of the dough is crushed corn kernels and a mixture of corn and wheat flour. Baking is airy, loose, tender and very tasty.

Ingredients

• Canned corn - 300 g
• Vegetable oil - 4 tbsp. spoons + for greasing the mold
• Flour - 150 g (1 cup with a capacity of 250 ml)
• Corn flour - 100 g (2/3 cup)
• Baking powder - 2 teaspoons
• Soda - 1 teaspoon
• Lemon juice - 15 ml
• Water - 50 ml (as needed)
• Sugar - 1 tbsp. the spoon
• Salt - to taste

Directions

1. Drain liquid from corn.
2. Sift cornmeal and wheat flour into a bowl.
3. Add sugar, salt, soda and baking powder. Mix.
4. Set aside two tablespoons of corn for garnish and place the rest in a blender fitted with a knife attachment.
5. Punch the corn with a blender.
6. Turn on the oven to preheat to 180℃․
7. Put the chopped corn into a deep bowl.
8. Add vegetable oil and lemon juice. Mix.
9. Now add the prepared flour mixture and mix with a spoon.
10. If necessary, add water - it took me 50 ml. The dough is slightly thicker than mashed potatoes, but mixes well with a spoon.
11. Grease a cake tin with butter and put the batter in it.
12. Sprinkle cake with corn.
13. Bake lean corn muffin at 180 degrees for 45-50 minutes.
14. Check with a skewer for doneness - it should come out dry.
15. Remove the corn cake from the mold, cut and serve with tea or instead of bread for first courses.
16. Bon appetit!