Horchata Inspired Creamy Corn Cake Recipe

Name: Horchata Inspired Creamy Corn Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fine cornmeal; 3 tablespoons all purpose flour plus more for dusting pan; 2 cups unsweetened coconut milk from the carton; 1 cup sweetened condensed milk; 3 large eggs room temperature; 1/3 cup granulated sugar; 2 tablespoons unsalted butter room temperature; 3/4 cup Parmesan cheese grated; 1 teaspoon pure vanilla extract; 1 teaspoon baking powder; 3 tablespoons confectioners' sugar; 2 teaspoons ground cinnamon

Servings: persons

1 cup fine cornmeal
3 tablespoons all purpose flour plus more for dusting pan
2 cups unsweetened coconut milk from the carton
1 cup sweetened condensed milk
3 large eggs room temperature
1/3 cup granulated sugar
2 tablespoons unsalted butter room temperature
3/4 cup Parmesan cheese grated
1 teaspoon pure vanilla extract
1 teaspoon baking powder
3 tablespoons confectioners' sugar
2 teaspoons ground cinnamon

1
Preheat the oven to 350u00b0F/180u00b0C/gas 4. Butter a 9-in x13in/22-cm/33-cm baking dish (or spray with non-stick spray), and set aside.
2
Add all ingredients except the baking powder into your KitchenAid(R) K400 Blender and cover the blender. Pulse 4 times to mix ingredients. Remove the lid cap, add baking powder, then replace the lid cap and blend on level 5 for 40 seconds. (NOTE: The batter will be very thin and frothy.)
3
Pour batter into prepared baking dish. Bake for 40-45 minutes (rotating the pan halfway through), or until the top has puffed up slightly, is golden brown, and a toothpick inserted into the middle comes out clean. Remove cake from oven and place on a wire baking rack to cool.
4
Make the topping. Mix the cinnamon and powdered sugar together in a small bowl. While the cake is still warm, sift the sugar mixture evenly over the top of the cake. Let the cake sit for at least 15 minutes before slicing into squares and serving.
5
NOTES: Cake will keep for up to 3 days in an airtight container stored at room temperature.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup fine cornmeal, 3 tablespoons all purpose flour plus more for dusting pan, 2 cups unsweetened coconut milk from the carton, 1 cup sweetened condensed milk, and more.

Yes, Horchata Inspired Creamy Corn Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Horchata Inspired Creamy Corn Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions