Savory Ham and Corn Cake
Soft blender batter folded with shredded ham, sweet corn, tomatoes, and onion, then baked until golden. A moist, colorful savory cake perfect for brunch, lunch, or dinner.
Equipment
- 1 | Blender | for the batter
- 1 Large mixing bowl
- 1 | Rectangular baking pan | greased
- 1 | Spatula |
- 1 | Knife | for slicing
Ingredients
- 3 | | large eggs |
- 1 | cup | milk |
- 0.5 | cup | vegetable oil |
- 2 | cups | all-purpose flour |
- 1 | tbsp | baking powder |
- 1 | tsp | salt |
- 1.5 | cups | shredded ham |
- 1 | cup | corn kernels |
- 1 | cup | diced tomatoes |
- 0.5 | cup | diced onion |
- 0.5 | cup | mayonnaise |
- 1 | tsp | dried oregano | for topping
Instructions
- Preheat oven to 350°F and grease a rectangular baking pan.
- Blend eggs, milk, oil, flour, baking powder, and salt until smooth.
- In a bowl combine shredded ham, corn, diced tomatoes, and onion.
- Pour batter over the mix-ins, add mayonnaise, and fold until combined.
- Transfer mixture to the prepared pan and spread evenly.
- Pipe or spoon extra mayonnaise lines on top and sprinkle with oregano.
- Bake 35–40 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes in the pan, then slice and serve warm.
Notes
Store covered in the refrigerator up to 4 days.
Reheat individual slices in the microwave for 20–30 seconds.
Frozen corn may be used without thawing.
The cake freezes well when wrapped tightly for up to 1 month.
Reheat individual slices in the microwave for 20–30 seconds.
Frozen corn may be used without thawing.
The cake freezes well when wrapped tightly for up to 1 month.