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An Easy 30 Minute Sweet Corn Semolina Cake

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Do you need An Easy 30 Minute Sweet Corn Semolina Cake?  You’re in luck, we have exactly that and you will be so happy once you made this.

Are polenta and semolina the same thing?

Semolina is wheat, polenta is corn. ‘Polenta’ may also refer to the grain or the dish that results from using polenta. There are occasions where you can substitute one for the other, but not all the time. Semolina is high in protein and fiber and low GI, so it’s good for you!

What can I use if I don’t have cornmeal? 

  1. Corn grits. This is a corn product that is among the best substitute for cornmeal.
  2. Polenta. This is another ground corn. 
  3. Corn flour. Note that corn flour is different from cornmeal.
  4. Masa Harina. This is a kind of corn flour that will make your tortilla. 
  5. Flour. 

Similar Recipe 

Why not take a look and check out the Delicious Semolina Butter Cake

Yield: 1 flat tray - approximately 9-12 blocks

An Easy 30 Minute Sweet Corn Semolina Cake

An Easy 30 Minute Sweet Corn Semolina Cake

This sweet corn cake is spiked with desiccated coconut to provide a sweet, rich, and tasty treat.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 200 g butter
  • ¾ cups sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 1 cup semolina
  • ½ cup self-raising flour
  • 2 tsp baking powder
  • 1 can cream-style sweetcorn
  • ¼ cup desiccated coconut.


Beat together butter and sugar.

Add eggs, one egg at a time.

Add vanilla essence.

Add sweetcorn, mix and then add the dry ingredients and mix well.

Pour into a prepared baking tray.

Bake at 180C / 350F degrees for 30 minutes.


Prepared, tried, and tested Jennifer Govender Bisnath from The
Recipe Hunter: Tried and Tested Recipes From Home Chefs

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Nutrition Information



Serving Size


Amount Per Serving Calories 366Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 93mgSodium 358mgCarbohydrates 39gFiber 1gSugar 18gProtein 5g

EsmeSalon provides approximate nutrition information for your convenience and as a courtesy only. Please note that all nutrition data is congregated by online calculators. Nutrition information can vary for a recipe, and we strive to keep the information as accurate as possible but can not guarantee or provide any assurances regarding its accuracy. We encourage readers to make their own estimates based on the ingredients used, and by using your own and preferred nutrition calculator. The author(s) of EsmeSalon are not dietitians or nutritionists. Any recommendations shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur because of anything you read on this website. The website or content herein is not intended to cure, prevent, diagnose, or treat any disease. Please consult your health care provider regarding any health-related decisions.

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Masa is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. Its dried and powdered form is called Masa Harina, Masa de Harina, and sometimes Maseca, the name of one commercial brand.


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