Gluten-free green corn cake

Did you know? The first green corn cake recipe was published in an American cookbook in 1880. The recipe was simple, with just a few ingredients: green corn, flour, sugar, eggs, butter, and yeast. The cake was baked in a round shape and served with butter or icing.

Green corn cake quickly became popular in the United States and other countries around the world. Today, there are many different variations of the recipe, including sweet corn cakes with chocolate, coconut, vanilla, and even cheese.

Green corn cake is a versatile cake that can be served as a dessert, snack, or even breakfast. It is an easy cake to make, and it appeals to all tastes.

Here is a cornbread recipe:

Ingredients:

1 can of green corn with water
1 cup of fine cornmeal
1 tea cup of oil
4 eggs
1/2 cup of rice flour tea
1 tablespoon powdered yeast
2 tablespoons grated coconut
1 mold with a removable bottom of 22 cm, greased and floured with rice flour
Note: You can use cooked corn at home; give 2 cups of corn tea with water.

Method of preparation:

Blend all the ingredients except the yeast in a blender, place the mixture in a bowl, and mix the yeast, then pour into the mold and bake in a preheated oven at 180° for 30 to 40 minutes, or do the toothpick test; if the toothpick comes out dry, the cake is ready.

Gluten-free green corn cake