Mexican corn cake. Recipe |
Cuisine: Mexican
Author: Mary Soco - cocinamuyfacil.com
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hora 10 mins
Corn cake recipe in a blender. A Mexican dessert full of tradition and homemade flavor
- 500 grams cooked corn kernels
- ¾ can of condensed milk
- ¾ cup of flour
- 45 grams of butter, room temperature
- 2 eggs
- 2 tablespoons vanilla essence
- ½ tablespoon baking powder
- Preheat oven to 180°C (350ºF) for 10 minutes.
- In the blender, place wet ingredients: condensed milk, eggs, and vanilla essence.
- Add corn kernels and process until a smooth mixture remains.
- Add butter to the blender and process for one more minute.
- Pour mixture into a bowl, and gradually add the sifted flour along with the baking powder. Mix until the flour has been perfectly integrated into the corn mixture.
- Grease a glass baking dish with butter, and then flour it.
- Finally, pour the batter in the baking dish and bake for approximately 50 minutes.
- Corn cake is ready when a toothpick inserted into the center of the cake comes out clean. You will notice that even a golden layer forms on the top of our corn cake when it is ready.
- Let it cool before serving.
Recipe by Cocina Muy Fácil at https://cocinamuyfacil.com/en/mexican-corn-cake-recipe/
3.5.3251