mexican sweet corn cake
(1 rating)
This cake is delicious. Do not over bake or use extra corn. I made this in my 9-inch spring-form pan. My family and neighbor loves it as much as I do. My son loves it because it isn't overly sweet.
(1 rating)
yield
8 -10
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For mexican sweet corn cake
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3 cfresh corn, yellow,husked
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1/4 cfine yellow cornmeal
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1 can14 oz. sweetened condensed milk,eagle brand best
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3/4 cplain yogurt
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1 1/4 cplus 2 tabl. spoons all purpose flour
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2 Tbspcornstarch
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2 tspbaking powder
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1/4 tspregular salt
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2 lgeggs.plus 2 large egg yolks
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1/2 ccanola oil
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1/2 jarcaramel ice cream topping
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powdered sugar
How To Make mexican sweet corn cake
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1Heat oven to 350^ with rack in middle position. Spray a 9-inch cake pan with non-stick butter spray. Place a piece of wax paper on bottom of pan. Using a sharp knife, cut kernels from ears of corn. Measure 1 1/2 cups only and add to blender.
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2Next add the cornmeal, condensed milk and yogurt, then puree until really smooth. Now let it stand for 10 minutes.
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3Meanwhile in a small bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
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4To the blender add the eggs and estra yolks, and the oil; blend on low until smooth. Pour the puree mixture into a large bowl. Add the flour mixture and whisk just until evenly moistened and lumps of flour remain.
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5Pour into prepared cake pan. and bake until golden and a toothpick inserted comes out with very little dry cake crumbs. 45 minutes.
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6Cool in pan on wire rack for 30 minutes. Loosen sides with knife then invert onto the rack and lift off the pan. Re-invert to a serving platter and cool completely at least 1 hour. Spread top with the caramel sauce, then sprinkle with powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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