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.

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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; 24.7 g total fat; 120 mg cholesterol; 334 mg sodium. 34.7 g carbohydrates; 7.4 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
05/06/2019
This recipe sounded so interesting and unique for a Cinco de Mayo party. I tested it before the party. I added the 2 tsp (T?) of baking powder and it did raise it up a lot. I made it in a skillet pan, so it looked very festive. However, it's not as sweet as I thought it was going to be, so I didn't use it for a dessert at the party. I suppose I could have drizzled a Mexican chocolate sauce over it or some sweetened condensed milk. It certainly would have been a unique addition to the party, but it heavy and dense. Maybe better for a winter party? I actually would probably make this again; however, I went with a lime-avocado cheesecake instead. It felt more festive for the occasion. Read More
(2)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/06/2019
This recipe sounded so interesting and unique for a Cinco de Mayo party. I tested it before the party. I added the 2 tsp (T?) of baking powder and it did raise it up a lot. I made it in a skillet pan, so it looked very festive. However, it's not as sweet as I thought it was going to be, so I didn't use it for a dessert at the party. I suppose I could have drizzled a Mexican chocolate sauce over it or some sweetened condensed milk. It certainly would have been a unique addition to the party, but it heavy and dense. Maybe better for a winter party? I actually would probably make this again; however, I went with a lime-avocado cheesecake instead. It felt more festive for the occasion. Read More
(2)
Rating: 4 stars
05/06/2019
This recipe sounded so interesting and unique for a Cinco de Mayo party. I tested it before the party. I added the 2 tsp (T?) of baking powder and it did raise it up a lot. I made it in a skillet pan, so it looked very festive. However, it's not as sweet as I thought it was going to be, so I didn't use it for a dessert at the party. I suppose I could have drizzled a Mexican chocolate sauce over it or some sweetened condensed milk. It certainly would have been a unique addition to the party, but it heavy and dense. Maybe better for a winter party? I actually would probably make this again; however, I went with a lime-avocado cheesecake instead. It felt more festive for the occasion. Read More
(2)