SWEET MEXICAN CORN CAKE
If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 47.8 g, Cholesterol 146.3 mg, Fat 21.4 g, Fiber 1.5 g, Protein 9.7 g, SaturatedFat 12.4 g, Sodium 275 mg, Sugar 29.7 g
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shohag rahman
[email protected]Not my favorite.
Yaser Hanif
[email protected]This recipe is a keeper! I've already made it twice and it's always a crowd-pleaser.
Saphira
[email protected]Yum!
Ibtisam Shah
[email protected]I'll definitely be making this corn cake again. It's the perfect side dish for grilled chicken or fish.
Musa Kenchu
[email protected]It was okay.
collins Trunk
[email protected]This corn cake is a great way to use up leftover corn on the cob. It's also a delicious and festive dish for Cinco de Mayo or any other Mexican-themed party.
Ivery Moccoy
[email protected]Not bad!
-Wallflower-
[email protected]I've tried many cornbread recipes, but this one takes the cake! The addition of Mexican spices gives it a unique and flavorful twist that I absolutely love.
DaJshun M
[email protected]Meh.
Adrianna Cumana
[email protected]This corn cake was a hit at my last dinner party! The combination of sweet corn, tangy cotija cheese, and aromatic cilantro was divine. It was a breeze to make too, even for a novice cook like me.