Salted corn cake with pepper

Components

• 300 g of frozen green corn (or 2 cups of shelled corn)
• Two eggs
• 1 cup (tea) of shredded semi-hard cheese (approximately 100 g)
• 1 cup of milk (tea)
• 1 tablespoon of butter softened to room temperature
• 1/2 cup of mimosa fuba tea
• One tablespoon of baking powder
• 1 red bell pepper
• Two sprigs of thyme
• Olive oil to rejuvenate pepper
• grated parmesan cheese as desired
• Add salt and ground pepper gradually to achieve the desired flavor.
• Use butter and fuba to grease and dust the baking.

Ready state

1. Preheat the oven to 180 °C (moderate heat). Grease a large baking tray measuring approximately 30 cm by 20 cm with butter. Sprinkle cornmeal over it, shake to distribute evenly, and tap the tray to remove any excess.

1. In a small bowl, crack one egg at a time and pour it into the blender—this way, if one egg is bad, you won’t ruin the entire recipe. Add the frozen corn, milk, butter, and half a teaspoon of salt. As the corn thaws, get the other ingredients ready—if the corn is too frozen, the mixture won’t blend smoothly.
2. Rinse, dry, and slice the pepper lengthwise in half. Remove the stem and seeds, then cut each half into medium-sized squares. Heat a small frying pan over medium heat. Once hot, add a drizzle of olive oil and the pepper pieces. Season with salt and pepper, then sauté for 2 minutes. Set aside.
3. Blend the ingredients until smooth. Pour into a bowl, add the fubá, and stir with a whisk to fully dissolve any lumps. Incorporate the grated cheese, ground pepper, fresh thyme, and mix thoroughly. Finally, fold in the yeast.
4. Place the dough into the prepared baking pan and sprinkle with grated parmesan cheese to your liking. Bake in the oven for approximately 40 minutes until it rises and becomes golden. Take it out of the oven and serve immediately.

NOTE: To change up the flavors, substitute the pepper with sautéed zucchini cubes, seedless tomato cubes, corn kernels, golden bacon bits, or small pieces of minced cheese.

Marmita assured

This corn cake can be enjoyed cold as well, making it a convenient choice to bring from the fridge to work. Check out the single-serving version of this cake made with zucchini.