• three corncobs
• two eggs
• two tablespoons of cooking oil
• 1 cup of milk
• 1 tbsp of lemon juice
• 1 teaspoon of salt
• 1 cup of wheat flower
• 1 cup of corn meal (“fuba mimoso” for brazilians)
• 1 cup of grated cheddar cheese
• 1 cup of sugar
• 1 tablespoon of baking powder

• Preheat the oven to 180C
• In a big bowl, mix the flower, the corn meal, the sugar, and the salt.
• In a separate glass, mix the milk and lemon juice, let it rest (so that it sours).
• Shave the kernels off the cobs and put them in a blender, adding the two eggs, and the oil. Turn on the blender. If it is too thick, pour some of the milk in the blender.
• Pour the contents of the blender and the milk in the big bowl and mix well. (Caveat: if the corn is too juicy, then the batter may become too thin if you pour all the milk in. Therefore, pour the milk in the bowl gradually, making sure the batter does not become too runny.
• Add to the big bowl the cheese and the baking powder and mix more.
• Put the mixture in a greased pan and let it bake for 45 minutes (until brown).

Bom apetite!