A creamy Impossible Corn and Cheese Cake with a custardy center and golden top. Easy blender recipe that’s perfect for breakfast, brunch, or dessert.

Scale

2 cups sweet corn kernels

3 large eggs

1 cup milk

1/2 cup vegetable oil or melted butter

1 cup grated Parmesan or mozzarella cheese

1/2 cup granulated sugar

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon salt

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1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.

2. Blend the corn, eggs, milk, oil, and sugar until smooth.

3. Transfer to a bowl and stir in the cornmeal, cheese, salt, and baking powder.

4. Pour into the prepared pan.

5. Bake for 40–45 minutes until golden and set.

6. Cool for 15 minutes before slicing and serving.

Fresh, frozen, or canned corn all work well.

Freshly grated cheese provides the best flavor.

Delicious served warm or chilled.