If you’re looking for a simple, heartwarming recipe that’s perfect for breakfast, snacks, or even as a light dessert, this corn cake recipe (known locally as “kukuruza”) is just what you need. With its sweet flavor and tender texture, it pairs wonderfully with yogurt, milk, or even jam. This traditional dish is sure to bring a taste of home into your kitchen, and the best part is that it’s incredibly easy to make!
Ingredients:
- 600g cornmeal (use a combination of finely ground cornmeal, like the kind used for polenta, and coarser ground cornmeal)
- 2 teaspoons of sugar
- 2 teaspoons of all-purpose flour
- 550-600ml of boiling water (adjust as needed for the desired consistency)
How to Make Corn Cake (Kukuruzu):
Add Boiling Water: Gradually add boiling water to the dry ingredients while continuously stirring with a wooden spoon. This step is essential for ensuring the mixture is smooth and without lumps. Keep stirring until everything is well incorporated, and the dough begins to thicken. The hot water will help the cornmeal absorb moisture and start to swell, creating the soft, dense texture you’re aiming for.
Let the Dough Cool Slightly: After mixing, let the dough cool down a bit, just enough so that it’s no longer too hot to touch. Once it has cooled slightly, use your hands to knead the dough until it’s smooth and uniform. Don’t worry if it’s a bit sticky – that’s perfectly fine.
Prepare Your Baking Dish: Lightly grease a baking tray or an oven-safe dish. If you’re using a round or square dish, make sure it’s about the right size for the dough to spread out evenly. Place a piece of parchment paper at the bottom of the baking tray to prevent the cake from sticking once baked. Then, turn the dough out onto the tray and smooth it out evenly with your hands.
Smooth the Dough and Add Yogurt: Now, take a moment to smooth out the dough with your hands, pressing it into the shape of the tray. To give it an extra touch of moisture and a slight tang, spread 2 teaspoons of yogurt evenly across the top of the dough. This small step will not only add flavor but will also help create a beautifully golden top once baked.
Bake the Corn Cake: Preheat your oven to 180°C (350°F) and bake for about 1 hour. The baking time can vary based on your oven, so check the cake after 50 minutes. If it’s spread out thinly in the tray, it might need only 10 minutes less.
Finish the Cake: Once the cake is done, it should be golden brown on top and firm to the touch. To enhance the moisture, as soon as you take it out of the oven, brush it with a little water – this is an old tip from my grandmother, and it gives the cake a soft, delicious texture. Allow it to cool slightly before cutting it into squares or slices.
Serve and Enjoy: The best part about this corn cake is that it’s incredibly versatile. Serve it with yogurt, a drizzle of honey, or even your favorite jam. It also pairs perfectly with a nice glass of milk or cheese for a savory twist. Whether you’re having it as a breakfast treat or as an afternoon snack, this cake is sure to bring a smile to your face.
This corn cake is simple to make and full of flavor. It’s moist, slightly sweet, and perfect for anyone who loves the rich taste of cornmeal. Plus, it’s a great option if you're looking for a more traditional, homemade dish that’s free from complicated ingredients. Whether you’re serving it at a family gathering or enjoying a quiet moment to yourself, this cake is sure to satisfy.
What makes this recipe so special is its ability to adapt. Want to make it a bit sweeter? Add a touch more sugar. Want it richer? Top it with cream or serve it with a sprinkle of powdered sugar. It’s a recipe that you can easily personalize to suit your tastes!
So, the next time you're looking for a comforting, homemade cake to enjoy with your morning coffee or afternoon tea, give this corn cake recipe a try. It’s quick, easy, and bursting with nostalgic flavors.
){kind=link}