with DelMonte

  • Recipes


8 - 10 Bowls
20 min
Summer crisp Whole Kernel Corn No salt added


500 ml (2 cups) fine corn semolina (n° 400)

1 can (12 oz) Del Monte Summer crisp Whole Kernel Corn

60 ml (1/4 cup) all-purpose flour

15 ml (3 tsp) baking powder

A pinch of salt

125 ml (1/2 cup) sugar

4 eggs

250 ml (1 cup) sour cream

Zest of one lemon

180 ml (¾ cup) melted butter


  1. Preheat the oven at 350°F (180°C).
  2. In a bowl, mix semolina, flour, baking powder and salt. Reserve.
  3. Using a mixer (stand or hand) to beat the eggs with the sugar until thick and creamy mixture.
  4. Add sour cream and lemon zest.
  5. Gradually add the dry ingredients.
  6. Slowly add melted butter drop by drop while beating the mixture.
  7. Add corn and stir.
  8. Bake in a 8 inch non-stick loaf pan for 60 to 75 minutes.