Horchata Inspired Creamy Corn Cake

• 1 cup fine cornmeal
• 3 tablespoons all purpose flour plus more for dusting pan
• 2 cups unsweetened coconut milk from the carton
• 1 cup sweetened condensed milk
• 3 large eggs room temperature
• 1/3 cup granulated sugar
• 2 tablespoons unsalted butter room temperature
• 3/4 cup Parmesan cheese grated
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking powder
• 3 tablespoons confectioners' sugar
• 2 teaspoons ground cinnamon

1. Preheat the oven to 350u0b0F/180u0b0C/gas 4. Butter a 9-in x13in/22-cm/33-cm baking dish (or spray with non-stick spray), and set aside.
2. Add all ingredients except the baking powder into your KitchenAid(R) K400 Blender and cover the blender. Pulse 4 times to mix ingredients. Remove the lid cap, add baking powder, then replace the lid cap and blend on level 5 for 40 seconds. (NOTE: The batter will be very thin and frothy.)
3. Pour batter into prepared baking dish. Bake for 40-45 minutes (rotating the pan halfway through), or until the top has puffed up slightly, is golden brown, and a toothpick inserted into the middle comes out clean. Remove cake from oven and place on a wire baking rack to cool.
4. Make the topping. Mix the cinnamon and powdered sugar together in a small bowl. While the cake is still warm, sift the sugar mixture evenly over the top of the cake. Let the cake sit for at least 15 minutes before slicing into squares and serving.
5. NOTES: Cake will keep for up to 3 days in an airtight container stored at room temperature.

cornmeal, flour, unsweetened coconut milk, condensed milk, eggs, sugar, parmesan cheese, vanilla, baking powder, confectioners, ground cinnamon

Taken from www.yummly.com/recipe/Horchata-Inspired-Creamy-Corn-Cake-9038428 (may not work)