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Mexican Corn Cake

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
80 min
SERVINGS
16 servings
Dessert Mexican
Mexican Corn Cake
Ingredients
  • 8 ears sweet white corn, husked
  • 1 3/4 cups softened butter, plus more for baking dish
  • 5 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup milk
  • 2 cups all-purpose flour, plus additional for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
Next, take a 9-inch round cake pan and lightly coat it with butter or non-stick cooking spray to prevent the cake from sticking.
3
To ensure the cake releases easily, dust the pan with a thin layer of flour.
4
Now, place the prepared cake pan in the freezer for about 10-15 minutes to chill it.
5
Using a sharp knife, carefully remove the kernels from the ears of corn.
6
In a large mixing bowl, use an electric mixer to cream together the butter until it reaches a smooth and creamy consistency.
7
In a separate container, whisk together the eggs, sweetened condensed milk, whole milk, and corn kernels until well combined.
8
Transfer the egg mixture to a separate bowl with the creamed butter and mix until smooth and well combined.
9
In another large mixing bowl, sift together the flour, baking powder, cinnamon, and salt until well combined.
10
Gradually add the egg mixture to the dry ingredients and mix until a smooth batter forms.
11
Remove the cake pan from the freezer and give it another quick coating with butter or non-stick cooking spray to prevent sticking.
12
Pour the prepared batter into the cake pan and smooth out the top.
13
Place the cake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake until it is golden brown and a toothpick inserted into the center comes out clean, approximately 45 minutes.
14
Once done, remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.