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Creamy Corn Delight Recipe

Creamy Corn Delight Recipe

Discover the magic of Creamy Corn Delight Recipe—a soft, cheesy treat with a touch of sweetness. Perfect for family gatherings and easy to make!
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups broken corn (fresh or frozen)
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup wheat flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 200 g cold cream cheese (block)
  • to taste Cinnamon (optional)

Equipment

  • Blender or food processor
  • Mixing bowls
  • Baking mold or pan
  • Spatula
  • Toothpick or skewer

Method
 

  1. Start by liquefying the corn, sugar, eggs, and oil in a blender until smooth.
  1. In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
  1. Slowly pour the blended corn mixture into the bowl, stirring gently to combine.
  1. Pour half of the batter into a greased baking mold, spreading it evenly.
  1. Cut the cold cream cheese into small cubes and place them in the center of the batter.
  1. Cover with the remaining batter, smoothing the top, and sprinkle a dash of cinnamon if desired.
  1. Bake at 180°C (350°F) for 40-45 minutes until a toothpick inserted comes out clean.
  1. Let it cool slightly before slicing into soft, cheesy pieces.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

For best results, chill the cream cheese beforehand to maintain its shape while baking. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to a month. Use fresh corn for added flavor, or substitute with canned corn if you're short on time. You can also customize sweetness by using honey or maple syrup instead of sugar. Happy cooking!
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