Recipe for Corn cake by Chef Prashant Chipkar
Ingrédients:-
Cornmeal flour 132 grams
Refined flour 110 grams
Sugar 100 grams
Melted Butter 132 grams
Salt 3 grams
Baking soda 5 grams
Baking powder 7 grams
Eggs 110 grams
Yogurt 150 grams
Milk 165 grams
Method:-
Preheat your oven to 170°C. You’ll want to get your cake into the oven as soon as your ingredients are mixed.
If you want to bake in rational oven temperature 170°C., fan 3
Place your cornmeal in the blender and blend on high until it’s as fine as flour.
In a large bowl, sift together your dry ingredients to make sure you have removed any clumps from your baking soda and baking powder.
Mix eggs, yogurt, and milk together and mix it properly.
Combine your wet and dry ingredients and mix well. After fully incorporating, add in your melted butter and mix completely.
If using a cake pan, spray lightly with nonstick spray or brush with melted butter before adding the batter.
If using a cake pan, spray lightly with nonstick spray or brush with melted butter before adding the batter.
Bake for 177 °C for 25 minutes. Insert a toothpick to see if the cake is done. If not, cook for a bit longer and check again.
Once the cake comes out of the oven, let it cool in the pan for 10 minutes. This will help the crust release and come out of the pan looking beautiful.