Corn Cake in Pressure Cooker

Lorenza Ávila
Lorenza Ávila
Do you love corn bread but don’t want to use the oven? This recipe is for you. This Corn Bread is cooked in a pressure cooker, making it much easier to prepare. Our version features a delicious cajeta frosting and chopped walnuts for a crunchy touch. The best part is that you only need 11 ingredients to make it. Enjoy a delicious Corn Cake without an oven.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
8
Servings
  • 5 ears corn, medium, shelled
  • 1 cup condensed milk 1 cup condensed milk
  • 1 cup flour 1 cup flour
  • 1 tablespoon baking powder 1 tablespoon baking powder
  • 1 cup butter, at room temperature 1 cup butter, at room temperature
  • 1/4 cups sugar 1/4 cups sugar
  • 4 eggs, at room temperature 4 eggs, at room temperature
  • 1 tablespoon vanilla essence 1 tablespoon vanilla essence
  • 1 package cream cheese, for the frosting 1 package cream cheese, for the frosting
  • 1/4 cups cajeta, for the frosting
  • pecans, chopped, for decoration
Preparation
1h
40 mins
Low
  • Blend the corn with the condensed milk.
  • In a bowl, sift the flour along with the baking powder.
  • Cream the butter, add the sugar, add the eggs one by one and the vanilla essence.
  • Add the corn mixture and the dry ingredients, beat until incorporated.
  • Pour into a previously greased and floured 20 cm diameter mold.
  • Place in a pressure cooker with a water bath, once the valve sounds, cook for 40 minutes over medium heat. Cool and unmold.
  • Beat the cream cheese until smooth, add the cajeta and beat until incorporated.
  • Cover the cake with the frosting and decorate with chopped walnuts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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