corn cake

I have been having fun with the box of corn meal that Da and I bought from Cold Storage Supermarket at Eastwood Centre.

My latest use of the corn meal is to bake corn cake.

Other than corn muffins, corn bread and corn cake, you can also use corn meal as an ingredient for the crust of pies, you can mix the corn meal with plain flour and use it as batter for fried chicken, etc. Have fun experimenting!

INGREDIENTS

1 1/2 cups plain flour

1 tbsp baking powder

1/2 tsp salt

2/3 cup castor sugar

1/2 cup corn meal

3 tbsp butter (softened)

1 1/4 cups low fat milk

2 eggs (beaten)

1/3 cup sunflower oil

METHOD

1. Preheat the oven to 175 degrees celsius.

2. Grease and flour an 8" x 8" square cake pan. Set aside.

3. Sift the plain flour, baking powder and salt in a bowl. Add the castor sugar and corn meal and mix well. Set aside.

4. Cream the butter in a large bowl until light and fluffy. Add the milk, eggs and oil and mix well.

5. Fold in the flour mixture and stir until just blended.

6. Pour the batter into the prepared cake pan.

7. Bake for 40 minutes or until a skewer inserted in the middle of the cake comes out clean.