Source: Estela Montemayor de Lopez, Cancun 2010


Makes 10-12 servings.


Preparation time: 1 hour


Tips: Sweet and buttery more a dessert than a corn bread

Ingredients

Preparation

440 grams yellow sweet corn, fresh, frozen or canned. If canned, drain

1 can sweet condensed milk

3 whole eggs

1 tablespoon baking powder

136 grams butter, melted and cool. (1 1/2 sticks)*

1/3 cup sugar

1/2 cup fine yellow corn meal

1/4 cup all purpose flour

1/2 cup yellow sweet corn kernels ( to mix in  batter at the end, prior to baking)


Optional to decorate or mix in batter: Chopped pecans, sliced almonds, amaranth seeds.

  1. 1.Prepare a 9” removable bottom  round pan by lining the bottom with parchment paper and butter the sides.

  2. 2.In a blender, mix all ingredients EXCEPT: butter, 1/2 cup corn kernels and any optional nuts or seeds. Blend until all ingredients are well incorporated.

  3. 3.Using a spatula, mix into the batter by hand the cool melted butter, reserved corn kernels.

  4. 4.Pour batter into prepared pan. Decorate top with sliced almonds, pecans or seeds as desire.

  5. 5.Bake in pre-heated oven at 350 F degrees for about 45 minutes or until the center of the cake is no longer

    soft to the touch. A tooth pick may appear moist  but not wet when inserted at center.


Suggested servings: warm with cajeta (Mexican butterscotch).

NOTES : Cake is very sweet. More a dessert than a “corn bread” as meal companion.

* Try using 1/2 the amount of butter (3/4 stick = 6 tablespoons)

        
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