Grain corn cake

Sweet and crispy corn pancakes are loved by everyone, but this kind of high-temperature fried food is obviously not suitable for our children. Today we're going to share a modified corn flapjacks for little ones, which only require low-temperature cooking and a minimum amount of oil. Although the finished product doesn't taste as crispy as the deep-fried ones, the soft, chewy texture and creamy flavor are complemented by the chewy and sweet taste of the corn itself.

Corn Cake Ingredients

1 Corn Flour 30g

Milk 25g Corn Starch 10g

Egg 3g

Vegetable Oil

How to Make Corn Cake

Step 1

Break the corn into a slit with a knife.

Step 2

Peel out the kernels along the opening.

Step 3

Pour into boiling water and blanch for about 2 minutes.

Step 4

Drain the water.

Step 5

Pour into a mixing bowl and add flour and cornstarch.

Step 6

Add the granulated sugar and mix well.

Step 7

Beat an egg and add milk. Egg and milk are non-essential and can be replaced with about 30g of water.

Step 8

Mix well. The mixed cornmeal batter should be sticky and not dripping easily when you lift it up.

Step 9

Brush vegetable oil around the mold to prevent sticking. You can also spread the batter directly in the pan without the help of a mold.

Step 10

Heat the pan over low heat and brush with a thin layer of vegetable oil.

Step 11

Place the molds in first.

Step 12

Pour the cornmeal mixture into the mold. Be careful not to make it too thick. The thinner it is, the easier it is to cook and the better the texture will be.

Step 13

Fry until the surface is slightly solidified.

Step 14

Pull out of the mold.

Step 15

Reheat the pan, add the cornflakes with the uncooked side down, and fry until golden brown on both sides.

Step 16

If you can't finish it all in one sitting, you can seal it and refrigerate it for two weeks.