This version uses corn by weight and a deliberately fluid batter to form a cake that is golden on the outside, with a soft crumb and a creamy band in the center. The point is not the same as a fluffy cake: the creamy layer finishes firming up during rest, so cutting it as soon as it comes out of the oven can give the wrong impression of raw dough.
Ingredients
• 400 g of raw or thawed and well-drained corn kernels
• 500 ml of whole milk
• 3 large eggs
• 45 g unsalted butter, melted and warm
• 200 g of sugar
• 60 g of mimoso cornmeal
• 25 g corn starch
• 40 g of finely grated Parmesan cheese
• 12 g of chemical yeast powder
• 2 g of salt
• butter and sweet cornmeal for greasing and dusting the pan
Preparation method
1. Prepare the oven and pan
Preheat the oven to 180°C, with the rack in the center position. Grease a round tin with a fixed bottom measuring 22 cm in diameter and at least 5 cm high and sprinkle with a thin layer of cornmeal. Avoid a mold with a removable rim: the dough is quite liquid and can leak through the seams.
2. Grind the corn
Place the corn and about half of the milk in the blender. Beat for 1 to 2 minutes, until the grains are well crushed and the mixture looks like cream with small dots of corn. Scrape the sides if necessary.
3. Make the dough
Add the rest of the milk, eggs, butter, sugar and salt. Beat for about 30 seconds. Add the cornmeal, starch and parmesan and beat until smooth. The dough must remain fluid; do not try to thicken it with more cornmeal or flour.
4. Incorporate the yeast
Add the yeast and pulse just 2 or 3 times, enough to distribute. Pour immediately into the prepared pan.
5. Bake until golden and set around the edges
Bake in the preheated oven for 50 to 60 minutes. Avoid opening the door before 45 minutes. The cake is done when the top is well browned, the edges are firm and begin to discreetly move away from the pan, while the center still shakes slightly as a block when you move the pan. The center should not ripple like liquid.
6. Let the center finish setting
Remove the pan from the oven and leave it on a wire rack for 60 minutes before cutting. This rest is part of the preparation: the creamy layer gains structure while losing heat. For more defined slices, refrigerate once warm and serve after returning to serving temperature for a few minutes.
Right spot / how to know it’s ready
The surface should be golden, without pale, wet areas, and the edges should be firm. In the center, a slight uniform tremor is expected; Movement of liquid under the crust indicates it still needs baking. The toothpick is not a good test in this recipe, as it may come out wet even when the creamy layer is properly cooked.
If using a culinary thermometer, treat an approximate reading of 80 to 85 °C in the center as an auxiliary reference for the creamy region, never as the sole criterion. The reading changes as the tip falls into the creamy layer or firmer crumb, so color, edges, movement of the center and rest remain the main signs.
After 60 minutes of rest, the slice should maintain its shape. The inside may look shiny and creamy, but it should not run or leave a streak of liquid batter on the plate.
Tips for the recipe to work out
Weigh the corn
Ebs vary greatly in size and water content. Using 400 g of kernels gives a more consistent reference to maintain the corn flavor without changing the liquid ratio too much.
Do not correct the liquid dough with more dry ones
The fluidity helps to create contrast between the crumb and the creamy region. Adding cornmeal, flour or starch for appearance tends to make the cake more uniform and dry, reducing precisely the layer that this recipe is looking for.
Use a pan with enough height
The 22 cm by at least 5 cm pan maintains an adequate thickness for the creamy center. A very wide pan spreads the dough, speeds up cooking and reduces the difference in texture between edge and center.
Give time to rest
The cake continues to structure itself outside the oven. Cutting too hot increases the chance of the center appearing raw and the slice falling apart even when cooked correctly.
Substitutions and variations
Canned green corn can replace fresh or frozen corn, as long as it is drained very well. Use the same weight of beans and expect a slightly less fresh flavor and more uniform texture; If the preserve contains salt, taste the mixture before keeping the 2 g of salt in the recipe.
Parmesan can be reduced to 20 g if you prefer a less salty flavor, but it helps with browning and gives more depth to the corn. Omitting it changes the flavor and makes the structure slightly more delicate.
Whole milk can be exchanged for lactose-free milk in the same quantity, without major changes in structure. Plant-based drinks vary greatly in fat, protein and thickeners, so they should not be treated as an equivalent replacement without specific adjustment.
How to store
As it has a moist center with eggs and milk, do not leave the cake out of the refrigerator for more than 2 hours after it is ready. When just warm, cover and refrigerate. Consume within 3 to 4 days, always keeping refrigerated.
To serve after chilling, only remove the amount that will be consumed and leave it out of the fridge for a few minutes so that the texture becomes less firm. Freezing is not the best option for this version, as the creamy layer can lose texture and release water when thawing.
How to serve / side dishes
Serve warm or cool, alone or with brewed coffee. If it is cold, a few minutes out of the fridge will help it regain its creaminess without leaving the cake at room temperature for too long.
Common mistakes
Why does the center feel raw when I cut?
The most common reason is cutting too soon. Wait for it to rest completely and observe the slice: correct creaminess is moist and shiny, but maintains its shape. If there is runny batter, the cake really needed more baking time.
Why didn't it form a creamy layer?
A very wide pan, excess cornmeal or starch and longer than necessary oven time make the texture more uniform. Keep the shape indicated, the dough fluid and remove when the edges are firm and the center still has a slight tremor.
Why did the top brown before the center set?
This can happen in ovens with strong top heat or pan positioned too high. Next time, use the center grid. If the top is already golden brown and the center is still clearly liquid, cover loosely with aluminum foil and continue baking in short bursts.
Why did the cake fall after coming out of the oven?
A little accommodation is normal in a dough with a creamy center. If it sinks a lot and remains liquid, the cooking was insufficient; confirm that the oven was actually preheated and avoid opening the door before the final phase.
