Best 4 Guatemalan Corn Cake Recipes

GUATEMALAN CORN CAKE

Steps:

• Mix all ingredients on medium speed for 2 minutes.
• Pour into greased and floured bundt or tube pan.
• Bake at 350 degrees for about 55 minutes, or until inserted toothpick comes out clean.
• Cool 15 minutes, then turn out of pan.
• Cool; dust with powdered sugar if desired.

GUATEMALAN CHILAQUILAS

Steps:

• Combine tomato and red onion in a food processor; blend, slowly adding queso fresco, until a paste forms.
• Fold corn tortillas in half and fill them with the tomato and red onion paste.
• Beat egg whites in a bowl with an electric mixer until foamy. Add egg yolks one by one, mixing thoroughly until blended into the egg whites.
• Heat 2 to 3 tablespoons oil in a large skillet over medium heat. Dip 1 filled tortilla into the egg mixture to coat both sides, letting excess drip back into the bowl. Cook until golden brown, about 2 minutes per side. Repeat with remaining oil and filled tortillas.

GUATEMALAN SWEET CAKES

Steps:

• Preheat oven to 350°F with rack in middle. Line muffin cups.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, 2 to 3 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in cheese. Mix in flour mixture at low speed until just combined.
• Divide among nine muffin cups (a slightly rounded 1/4-cup batter each). Bake until pale golden and a wooden pick inserted in center of a cake comes out clean, about 25 minutes. Cool cakes in pans on a rack 15 minutes, then turn out onto rack and cool to warm.

SWEET MEXICAN CORN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
• Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.