- 8 ears sweet white corn, husked
- 1 3/4 cups softened butter, plus more for baking dish
- 5 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup milk
- 2 cups all-purpose flour, plus additional for dusting
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
- Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
- Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
- Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
- Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
04/09/2018
recipepes.com
Pastel de Elote (Mexican Corn Cake), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
