Salty cake recipe with eggs and corn

Here’s a savory (salty) corn cake with eggs—soft, slightly moist, and perfect as a snack, breakfast, or side dish. 🌽🥚

Savory Corn & Egg Cake

Ingredients

• 1 cup corn kernels (fresh, canned, or frozen)
• 3 eggs
• ½ cup milk
• ¼ cup vegetable oil or melted butter
• 1 cup all-purpose flour
• ½ cup cornmeal (optional, for extra corn flavor)
• 1 tablespoon baking powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ small onion, finely chopped (optional)
• ½ cup grated cheese (cheddar, mozzarella, or feta – optional)
• 2 tablespoons chopped herbs (parsley or green onions – optional)

Instructions

1. Preheat oven to 180°C (350°F). Grease a small baking pan or loaf tin.
2. In a bowl, beat the eggs lightly. Add milk and oil, mix well.
3. Stir in the corn kernels (you can blend half the corn for a smoother texture if you like).
4. In another bowl, combine flour, cornmeal, baking powder, salt, and pepper.
5. Gradually add dry ingredients to the wet mixture.
6. Fold in onion, cheese, and herbs if using.
7. Pour batter into the pan and smooth the top.
8. Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
9. Let cool slightly before slicing.

Tips & Variations

• Add chili flakes or paprika for a spicy kick 🌶️
• Replace milk with yogurt for a softer texture
• Serve warm with butter, cream cheese, or soup

If you want, I can also give you a no-oven version, gluten-free option, or a very simple 5-ingredient recipe 😊