Salty corn cake
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"It is a classic side dish in my Ecuadorian family to eat with stew, rice, salad or even alone."
Difficulty
Easy đź‘ŚPreparation
10 min
Baking
40 min
Resting
5 min
Ingredients
2Servings
3 bags
sweet corn (frozen)
6
eggs (room temperature)
100 g
butter
1 bulb
red onion
½ kg
ricotta cheese
1 tsp
salt
Utensils
blender
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Step 1/6
Pre heat oven to 200 degree Celsius
Step 2/6
- blender
Mix everything together with mixer or blender
Step 3/6
Make sure the mixture is evenly mixed and there are no chunks of corn left.
Step 4/6
In an oven ready recipient, can be glass or porcelain, prepare a base with butter or margarine to avoid sticking latter and pour the blended ingredients.
Step 5/6
Bake for 30 to 40 minutes making sure the top is brownish. It is ready if you put a fork or toothpick in and comes clean.
Step 6/6
Let it cool for a few minutes and serve! Enjoy!
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