1 can of corn
200 ml of coconut milk
2 cups (chopped) of pecans
1 1/2 cups of cornmeal or flour
3 eggs
1/4 cup of oil
1 tablespoon of yeast
1 can of corn
200 ml of coconut milk
2 cups (chopped) of pecans
1 1/2 cups of cornmeal or flour
3 eggs
1/4 cup of oil
1 tablespoon of yeast
Preheat the oven to 180°C
In a blender, blend the corn, coconut milk, pecans, cornmeal, eggs, oil, and yeast
Place in a 20x28 cm baking dish greased with butter and bake for 45 minutes or until golden.
