Corn cake with codfish, by Ana Bravo
4
Ingredients
135 g corn
180 ml milk
2 eggs
30 ml olive oil
220g spelt flour
1 level dessertspoon baking powder
Dry seasoning (e.g. paprika, ground garlic and nutmeg) to taste
200 g Riberalves Ready-to-Cook Codfish
1 tablespoon red bell pepper, chopped
1 tablespoon onion, chopped
180 ml milk
2 eggs
30 ml olive oil
220g spelt flour
1 level dessertspoon baking powder
Dry seasoning (e.g. paprika, ground garlic and nutmeg) to taste
200 g Riberalves Ready-to-Cook Codfish
1 tablespoon red bell pepper, chopped
1 tablespoon onion, chopped
Preparation
Thaw the star of the show: the codfish.
Preheat the oven to 180 ºC.
Use a hand blender to mix the corn with the seasonings, olive oil, milk and eggs.
Then stir in the flour, baking powder, codfish, bell pepper and onion.
Bake in a greased (or silicone) cake tin for about 40 minutes (do the toothpick test to check when it’s ready).
Serve warm or cold.