How many calories are in Corn Cake?
Corn Cake has about 196 calories per serving based on the current ingredient list and serving size on this page.
InternationalDessertGluten FreeLow CarbUnder 300 Calories
Corn Cake
Corn Cake is a Dessert international recipe with 196 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
196 kcal
Total Time
60 min
Servings
16
Protein
18.2 g
About This Recipe
The story behind Corn Cake
Corn Cake is a dessert recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around corn, milk, and butter.
Like most enduring dessert recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 16 servings and lands at roughly 196 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 60 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Corn Cake worth coming back to.
Ingredients
- Corn4 unidad (1000 g)
- Milk1/4 cup (60 ml)
- Butter1 tablespoon (30 g)
- Egg5 count (275 g)
- Ground Beef500 g
- Chicken500 g
- Black Olives6 count (30 g)
- Raisins1/4 cup (50 g)
- Granulated Sugar1 tablespoon (14 g)
- Onion1 count (150 g)
- Oil1 tablespoon (10 ml)
Instructions
- 1
Step 1
For the mashed corn, blend or proces with the milk and eggs.
- 2
Step 2
Next, strain half of the mixture and mix with the other half. Melt the butter and add to the previous mixture. Mix and set aside.
- 3
Step 3
Preheat the oven to 392 °F (200 °C).
- 4
Step 4
In a greased baking pan, place half of the mixture and bake for 8 to 12 minutes.
- 5
Step 5
For the filling, stir-fry the onion until translucent, cook the ground beef and add the chicken with salt and pepper to taste.
- 6
Step 6
Place the filling as a layer on top of the first baked mixture with the boiled eggs, olives and raisins.
- 7
Step 7
Pour the other half of the raw corn paste on top as a final layer and sprinkle the sugar at the end.
- 8
Step 8
Bake for 30-40 minutes.
Nutrition Snapshot
Macros and micros at a glance
39/ 100
Forkd Score · Limited
This recipe scores well for protein density relative to its per-serving calories.
Calories
196
Protein
18.2g
Carbs
17.7g
Fat
12.6g
Fiber
1.7g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
MilkEggGluten
Meal Prep and Storage
Make it easier to prep ahead
Corn Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Corn Cake
How long does Corn Cake take to make?
Corn Cake takes about 60 minutes from start to finish. That is roughly about 60 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Corn Cake?
Most ingredients in Corn Cake can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can use a plant-based version of Milk. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Corn Cake?
Corn Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Corn Cake?
Yes, Corn Cake generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Corn Cake?
Corn Cake is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Corn Cake up or down?
Yes. Corn Cake is written for 16 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Corn Cake?
Corn Cake works best in an oven-safe baking dish or tin sized to the batch, a standard pie plate, cake tin, or baking dish is usually ideal. Match the surface area to the amount so it cooks and browns evenly.
How do I know when Corn Cake is cooked properly?
Corn Cake is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Corn Cake suitable for vegetarians?
No. Corn Cake is not vegetarian as written because it includes Ground Beef.
Is Corn Cake gluten-free?
Yes. Corn Cake is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Corn Cake?
Yes. This recipe includes Milk, Egg, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Corn Cake ahead of time?
Corn Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Corn Cake for my calorie or macro goals?
To make Corn Cake higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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