Creamy blender cornmeal cake.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 9-inch cake pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.

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  • Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.

  • Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.

Cook's Note:

Substitute another type of cheese for the Parmesan if desired.

Nutrition Facts

532 calories; protein 12g 24% DV; carbohydrates 75.9g 25% DV; fat 21.6g 33% DV; cholesterol 95.7mg 32% DV; sodium 426.4mg 17% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2016
I am moving so looking for recipes to use up supplies; this one fit the bill. Following the recipe this was more like SOUP. Therefore I added all my flour cornmeal coconut parmesan and a cup more sugar until I got the right texture. This filled three cake tins. I raised the temperature to 350 and added 5 minutes. The cakes cooked into a great sponge. Making a pourable custard-like mascarpone cheese this was a BIG hit. This recipe with my additions resulted in a great sponge and used most of my supplies. Read More

Most helpful critical review

Rating: 3 stars
07/14/2016
It was just ok, nothing memorable about it. I could not taste the cornmeal nor the Parmesan cheese. It had a custard like center with the top of the cake (which was the bottom, once inverted) baking into a thin cake-like crust. It took 43 minutes to bake. Read More
(6)
5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
07/13/2016
It was just ok, nothing memorable about it. I could not taste the cornmeal nor the Parmesan cheese. It had a custard like center with the top of the cake (which was the bottom, once inverted) baking into a thin cake-like crust. It took 43 minutes to bake. Read More
(6)
Rating: 1 stars
04/12/2017
Blew up out of the pan. All the custard spilled out everywhere. Maybe if the pan size was bigger it would have worked I'm not sure. Read More
Rating: 5 stars
08/04/2016
I am moving so looking for recipes to use up supplies; this one fit the bill. Following the recipe this was more like SOUP. Therefore I added all my flour cornmeal coconut parmesan and a cup more sugar until I got the right texture. This filled three cake tins. I raised the temperature to 350 and added 5 minutes. The cakes cooked into a great sponge. Making a pourable custard-like mascarpone cheese this was a BIG hit. This recipe with my additions resulted in a great sponge and used most of my supplies. Read More
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