Corn cake with bacon

Name: Corn cake with bacon
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 80 g Butter or margarine; 6 Stem(s) Parsley; 1 small onion; 1 can(s) (212 ml) Vegetable corn; 250 g Cornmeal; 50 g Wheat flour; 2 TEASPOONS Baking Powder; 1 TABLESPOON Sugar; 2 TEASPOONS dried chili flakes; 7-10 Tbsp Pepper; 1 TEASPOON Salt; 350 ml Buttermilk; 3 Eggs (size M); 50 g Ham and bacon cubes; 7-10 Tbsp Fat and flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

80 g Butter or margarine
6 Stem(s) Parsley
1 small onion
1 can(s) (212 ml) Vegetable corn
250 g Cornmeal
50 g Wheat flour
2 TEASPOONS Baking Powder
1 TABLESPOON Sugar
2 TEASPOONS dried chili flakes
7-10 Tbsp Pepper
1 TEASPOON Salt
350 ml Buttermilk
3 Eggs (size M)
50 g Ham and bacon cubes
7-10 Tbsp Fat and flour

Directions

1
Melt the fat. Wash parsley, shake dry and chop the leaves of 4 stems finely. Peel onion and chop finely. Drain the corn in a sieve. Mix both types of flour, baking powder, sugar, chilli, pepper and salt in a bowl.
2
Add buttermilk, eggs and butter and mix to a smooth dough. Leave the bacon out slightly in a pan. Add onion cubes and corn. Stir bacon, onions and corn into the dough. Pour the dough into a greased and flour-spread springform pan (24 cm Ø).
3
Decorate the surface with the remaining parsley leaves. Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes.