Plain Corn Cake from The Southern United States

Name: Plain Corn Cake from The Southern United States
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g sucrose; 180ml milk; 5ml Apple cider vinegar; 60ml Vegetable oil; 150g Corn flour; 1.5 teaspoons Baking powder; 0.5 teaspoon baking soda; Some salt; Some Maple sugar; Some Stewed beans; 80ml Chickpea water; 160g Gluten-free flour

by Xiang Su Jiayuan

5.0 (1)

Favorite

4

Difficulty

Easy

Time

1h

Serving

3

If there is a custom of eating rice cakes during the New Year in China, then this classic corn cake is a traditional food that American families must eat on Thanksgiving Day. Americans often use it as a side dish and eat it with boiled beans instead of bread; or dip it in maple syrup and butter as a dessert. But generally speaking, this corn cake is made of eggs, milk, and butter. Although it tastes good, it is recognized as an "unhealthy food". Simple carbohydrates and saturated fats explode. It belongs to the "indulgence diet" for festivals. . So today, we use relatively healthy, vegan, gluten-free materials to innovate and teach you how to make American homemade corn cakes

Plain Corn Cake from The Southern United States

1. Preheat the oven to 175 degrees Celsius, spread a layer of oil on the cake mold, sprinkle a little flour, and shake off the excess.

2. Mix apple cider vinegar and nut milk and let stand.

3. Use an electric hand blender to stir the chickpea water, slightly white, then add sucrose little by little, and stir until the texture is as shown below.

4. Put all the dry ingredients in a large bowl and mix well, add the nut milk mixture and oil, and mix well. Finally add the chickpea water foam and gently fold in.

5. The batter should be thick but can be poured out slightly. Add flour or corn flour or nut milk to adjust the thinness.

6. Pour the batter into the prepared baking pan and bake in the middle of the oven for 25-35 minutes, until the toothpick is not sticky after insertion and the surface is golden.

7. After cooling down completely, use the back of a knife to take off the plate.

8. Enjoy with maple syrup or boiled beans and soup!

Tips:
*It can be stored at room temperature for 2-3 days, in the refrigerator for 3-4 days, and frozen for 1 month. *The above ingredients can be made into 10 small pieces. I chose 9-inch round cake film or 8x8-inch square cake mold* If you do not have gluten-free flour or do not want to make it gluten-free, you can use regular low-gluten flour.