Creamy Corn and Parmesan Cake

Name: Creamy Corn and Parmesan Cake
Yield: 15
Ingredients: 3 eggs; 1 1/2 cups of cornmeal; 1 cup of cooked corn flakes; 1 can of coconut milk (200 ml); 1 can of milk (same measurement as coconut milk); 1/2 cup of grated Parmesan cheese; 1/2 cup of butter; 1 teaspoon of active dry yeast; Accessory; 18x25 cm greased baking sheet

1
3 eggs
2
1 1/2 cups of cornmeal
3
1 cup of cooked corn flakes
4
1 can of coconut milk (200 ml)
5
1 can of milk (same measurement as coconut milk)
6
1/2 cup of grated Parmesan cheese
7
1/2 cup of butter
8
1 teaspoon of active dry yeast
9
Accessory
10
18x25 cm greased baking sheet

Ingredients

1
3 eggs
2
1 1/2 cups of cornmeal
3
1 cup of cooked corn flakes
4
1 can of coconut milk (200 ml)
5
1 can of milk (same measurement as coconut milk)
6
1/2 cup of grated Parmesan cheese
7
1/2 cup of butter
8
1 teaspoon of active dry yeast
9
Accessory
10
18x25 cm greased baking sheet

Directions

1
Preheat the oven to medium temperature
2
Beta all the ingredients in a blender until smooth
3
Transfer to the baking sheet and bake for 40 minutes or until golden brown, and when you insert a toothpick into the center of the cake, it comes out clean
4
Remove from the oven and let cool
5
Yield - 15 servings
6
Calories - 189 per serving
7
Easy