A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk A traditional recipe from the state of Jalisco
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
Combine eggs
condensed milk
whole milk
and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
Sift flour
baking powder
cinnamon
and salt into a large bowl. Add egg mixture and mix well to combine.
Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean
