Woman's Era - - Editorial -


1 tin con­densed milk 3 cups corn niblets 1 tsp vanilla essence 130 gm flour 11/ tsp bak­ing pow­der 2 3 eggs 100 gm but­ter 2 pinches salt oil for greasing the bak­ing dish


Sift to­gether the flour, bak­ing pow­der and salt. Keep these dry in­gre­di­ents in a mix­ing bowl

In a mixy, blend to­gether corn niblets, eggs and the con­densed milk and blend well in the mix­ture. The corn niblets will re­main a lit­tle coarse and re­main vis­i­ble. Now slowly mix this wet in­gre­di­ents into the dry in­gre­di­ents a lit­tle at a time. Blend well to ob­tain a cake mix­ture. Pour into a greased bak­ing dish and bak­ing in a pre heated oven at 180 de­gree C for 35-40 min­utes or un­til a nee­dle comes out clean.

S. Amer­i­can corn cake Mex­i­can creamed corn with chipo­tle

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