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.
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1.Prepare a 9” removable bottom round pan by lining the bottom with parchment paper and butter the sides.
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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.
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3.Using a spatula, mix into the batter by hand the cool melted butter, reserved corn kernels.
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4.Pour batter into prepared pan. Decorate top with sliced almonds, pecans or seeds as desire.
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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)
Corn Cake
Pastel de Elote
