Can I use canned corn instead of fresh corn?

Yes, you can use canned corn, but make sure to drain it well before blending.

Can I substitute condensed milk with regular sugar?

Condensed milk is key to the texture and flavor of this recipe, but you can experiment with sugar and adjust the liquid ingredients accordingly.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.

Can I add other spices or flavors to the batter?

Yes, you can experiment with vanilla extract or nutmeg for additional flavor.

What is the best way to store leftover cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

Mexican Corn Cake

Name: Mexican Corn Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Mexican
Ingredients: 200 g butter; 5 eggs; 397 g condensed milk; 0.5 cup whole milk; 8 ears corn, kernels removed (sweetcorn kernels); 1.75 cups flour; 3 tsp baking powder; 1 tsp ground cinnamon; 0.25 tsp salt

@cocinero44

Mexican Breakfast Snack Dessert Vegetarian Contains Eggs

Today’s sweet treat comes to us from Mexico: a corn cake (pastel de elotes) that is very easy to prepare. This dessert has a soft and fluffy texture, making it perfect to serve at breakfast or as an afternoon snack. Pastel de elotes is a traditional recipe from southern Jalisco,...

Prep Time

20min

Cook Time

45min

Total Time

1hr 5min

How to make Mexican Corn Cake

Step 1
Place the butter in a bowl and beat it until it reaches a creamy consistency.
Step 2
In a blender, combine the eggs, condensed milk, whole milk, and corn kernels. Blend until smooth.
Step 3
Add the blended mixture to the softened butter and mix well to combine.
Step 4
Sift the flour together with the baking powder, salt, and cinnamon. Gradually incorporate the dry ingredients into the butter and corn mixture, gently folding with a spatula until the batter is homogeneous.
Step 5
Pour the batter into a greased and floured circular or rectangular baking pan.
Step 6
Bake in a preheated oven at 180°C (350°F) for 30 to 45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Nutrition (per serving)

Calories

486.6kcal (24.33%)

Protein

7.4g (14.72%)

Carbs

36.7g (13.35%)

Sugars

24.2g (48.42%)

Healthy Fat

10.8g

Unhealthy Fat

22.6g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the butter is softened to achieve a creamy consistency when beating.
Use fresh sweetcorn kernels for the best flavor and texture.
Grease and flour the baking pan thoroughly to prevent sticking.
Let the cake cool slightly before slicing to maintain its structure.

FAQS

Can I use canned corn instead of fresh corn?
Yes, you can use canned corn, but make sure to drain it well before blending.
Can I substitute condensed milk with regular sugar?
Condensed milk is key to the texture and flavor of this recipe, but you can experiment with sugar and adjust the liquid ingredients accordingly.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is ready.
Can I add other spices or flavors to the batter?
Yes, you can experiment with vanilla extract or nutmeg for additional flavor.
What is the best way to store leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

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@cocinero44

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