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Sweet Mexican Corn Cake
Sweet Mexican Corn Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
120 minutes
Delectable Mexican corn cake, perfect for sweet tamale lovers.
Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1.25 cups unsalted butter, softened
  • 1 cup white sugar
  • 8 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 4 cups fresh corn kernels
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 10x15-inch baking pan by greasing and flouring it. In a bowl, sift together the flour, baking powder, cinnamon, and salt, and set aside.
  • Using an electric mixer, cream together the butter and sugar until light and fluffy in a large bowl. Incorporate the eggs one at a time. Mix in the condensed milk and evaporated milk. Add the flour mixture and combine until just mixed. Gently fold in the corn kernels until evenly distributed. Pour the batter into the prepared pan.
  • Bake in the oven until a toothpick inserted in the center comes out clean, approximately 40 minutes. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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