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Sweet Corn Cake - La Gourmandista
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Sweet Corn cake

Sweet Corn Cake

Viviana Alvarez
Some people call it bread. I think it's a cake. It's origin dates back to the times when Mexico was a Viceroyalty. Before me, this recipe is the most Mexican cake of them all and which has the most variations all around Latin America.
Imprimir/Print/Imprimez Pin
Prep Time 30 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mexican
Servings 8
Calories 297 kcal

Utensilios/Equipment/Ustentsiles

  • Food processor
  • Chef's Knife
  • Chopping board
  • 6 in. round cake mold
  • Spatula

Ingredientes/Ingredients/Ingrédients
 

  • 400 g sweet corn kernels
  • 3 eggs
  • 397 g sweetened condensed milk (1 can)
  • 90 g melted butter unsalted
  • 100 g cream cheese
  • 50 g all-purpose flour
  • 15 g baking powder

Preparación/To Prepare/Préparation
 

  • Firstly, de-kernel the sweet corn cobs and grind them in a food processor or kitchen robot. Then, add the rest of the ingredients to incorporate them and create a homogenous mixture.
  • Pour the mixture in a mold previously buttered and floured and put in the oven to bake at 350°F for approximately 45 minutes.
  • Let it cool and remove from mold.

Notas/Notes

  • Vanilla ice-cream, eggnog, or crème anglaise to serve on the side are great choices.
 
Preheat oven at 350°F/180°C