Mexican Sweet Corn Cake

La Cocina Mexicana de Pily
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Mexican Sweet Corn Cake Recipe
6
670
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Planning on making chili or Mexican food tonight? Try this Mexican Sweet Corn Cake in addition to whatever you were planning on making. It makes a particularly good side to accompany a bowl of hearty chili. Made with sweet corn, this corn cake has a light sweet flavor throughout and a slightly crumbly texture. You can use canned corn, but kernels off of an ear of corn will be sweeter. Serve with butter and honey alongside your favorite chili, soup, or Mexican inspired entree.

Ingredients

  • ear of corn (kernels of 6 large)
  • 150 grams butter (melted and cooled)
  • 397 grams condensed milk
  • 3 eggs
  • 2 egg yolks
  • 2 teaspoons baking powder

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease a baking pan with butter and flour it.
  3. In the blender, add the corn, butter, condensed milk, eggs, egg yolks, and baking powder. Puree until smooth.
  4. Pour into the baking pan and bake for 1 hour.
  5. Let it cool for 10 minutes and unmold.
  6. Serve.
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NutritionView more

670Calories
Sodium28%DV660mg
Fat69%DV45g
Protein29%DV15g
Carbs18%DV55g

PER SERVING *

Calories670Calories from Fat410
% DAILY VALUE*
Total Fat45g69%
Saturated Fat26g130%
Trans Fat
Cholesterol380mg127%
Sodium660mg28%
Potassium440mg13%
Protein15g29%
Calories from Fat410
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber
Sugars54g108%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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