This sweet corn cake was inspired by my trip to Monterrey, Mexico during the fall of 2011.
Course Baking, Cake, Dessert
Cuisine Mexican
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Resting Time 20 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 8Servings
Ingredients
3cupscorn2 large ears of corn
1/4cupmasa harina flour or all purpose flour
1 1/2teaspoonsbaking powder
1/3teaspoonsalt
2large eggs
1cupsweetened condensed milk
4tablespoonsbuttersoftened
1teaspoonvanilla extract
1cupshredded jack, chihuahua or Oaxaca cheese
Instructions
Preheat oven to 350 degrees F. Spray or grease an 8–9 inch round cake pan or Mexican cazuela, set aside. If using a springform pam, line bottom with wax paper before locking spring. Sift together the flour, salt and baking powder, set aside.
In the blender, add eggs, 1 c of the condensed milk, butter, vanilla and cheese. Pulse to combine. Add in the flour mixture and corn and pulse a few more times. The batter will be lumpy.
Pour into prepared pan. Bake for 45 to 55 minutes or until center is firm and cake is golden brown around the edges. Then place cake 8 inches under the broiler for 1-2 minutes. Cool for 30 minutes before removing springform lock, from pan. Refrigerate for one hour before serving,