How are you guys doing?
Today we are bringing to you guys a recipe for sweet cornbread. This recipe calls for unexpected ingredients, but fear not, it tastes really good. Just a reminder, this cornbread is almost like a cake – it is sweet. Also, since it’s very moist, you should store it in the refrigerator.

What you’re gonna need:
-Oven
-9x9x2 square baking pan
-Food processor
-Bowl

Ingredients:
-2/3 cup coconut milk
-3 eggs
-160g granulated sugar
-170g unsalted canned corn (drained)
-1 cup flocão (you can find this ingredient at Brazilian stores – no, there is no substitute for this)
-3/4 cup vegetable oil
-2 tsp baking powder
-160g shredded mozzarella

Instructions:
-Pre-heat the oven to 340ºF. Line your baking pan with aluminum foil or grease it and dust it. We use foil for this recipe. Set aside.
-In the food processor, beat the coconut milk, the eggs, and the sugar for a couple of minutes.
-With the food processor still on, gradually add the corn. Do the same thing with flocão, followed by the cheese. Add the baking powder and beat your batter for a couple of seconds afterward.
-Next, pour your batter into a bowl, and manually stir it with a spoon or spatula, just to make sure the baking powder is well combined. With that done, pour your batter into the prepared baking pan.
-Bake it for about 36 minutes, or until it passes the toothpick test.

That’s it! As previously said, store this cornbread in the refrigerator.

See you guys next time!
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