4 tablespoon Olive Oil or butter
1-2 cans condensed milk
1 can sweet corn (Canned Cream Corn or boiled then grated)
sugar (add, if desired)
Peel the cassava, remove the hard root
and ground in a blender/grinding machine for a pudding finish.
If grated, the consistency is different as it will appear like a fudge finish.
In a deep bowl, put the ground cassava and the ground sweet corn.
Make a well, place the lightly beaten eggs, milk, and additional sugar.
Mix well together until smooth.
In a pan, put the mixture and bake for 40 to 45 minutes at about 200F.
Make 3 1-inch 9X12 pan of Cassava Cake Pudding.
Serve hot or chilled.