Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

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  • 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, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

Nutrition Facts

379 calories; protein 7.4g; carbohydrates 34.7g; fat 24.7g; cholesterol 120.4mg; sodium 334mg. Full Nutrition
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