Hotcake

Components

• 300 grams of frozen green corn (or 2 cups of dried raw green corn)
• 1 cup of milk (tea)
• Two-thirds of a tea cup of sugar
• 1 tablespoon of butter softened to room temperature
• Two eggs
• 1/4 cup of cornmeal
• 1 tablespoon of baking powder
• butter and cornmeal for sprinkling
• cinnamon powder to sprinkle as desired

Setup phase

1. Heat the oven to 180 °C (moderate temperature). Grease a small ovenproof dish (1.3 liters) with butter. Sprinkle cornmeal inside and shake it around to coat evenly. Tap the dish to remove any excess.

1. In a blender, blend the corn, milk, sugar, and butter until the kernels are thoroughly crushed. Then add the eggs and blend briefly to combine.
2. Incorporate the fuba and yeast, then blend again—the mixture will be quite liquid and smooth. Pour the batter into the prepared baking dish and bake for 45 minutes or until the top starts to turn golden. Take it out of the oven and, if desired, allow it to cool. It’s also delicious when served warm! Finish by sprinkling with cinnamon powder.

Discover this and additional ways to prepare corn

Purchase only what is necessary

Store

Versatile Dish Set, Vibrant, Acervo Panelinha

Ceramic Roast, measuring 28.6 x 18.5 x 6.7 cm, Mondoceram

Staub silicone spatula