Mexican corn cake

    1 hour 5 min

    A delicious and moist Mexican cake made with fresh sweetcorn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.

    17 people made this

    Serves: 16 

    • 8 ears white sweetcorn, husked
    • 200g butter
    • 5 eggs
    • 1 (397g) tin condensed sweetened milk
    • 125ml whole milk
    • 250g plain flour
    • 3 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. Place in the freezer.
    2. Remove kernels from ears of sweetcorn with a sharp knife.
    3. Beat butter in large bowl until creamy. Set aside.
    4. Combine eggs, condensed milk, whole milk and sweetcorn kernels in a blender. Blend until smooth and pour into bowl of butter. Mix well.
    5. Sift flour together with baking powder, cinnamon and salt in a large mixing bowl. Add to the wet ingredients and mix well.
    6. Remove the tin from the freezer, and quickly grease and flour again. Pour cake mixture into tin.
    7. Bake in the preheated oven until golden brown and a skewer inserted into the centre comes out clean, about 45 minutes. Cool in the tin for 15 minutes before removing to cool completely on a wire rack.

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