Corn Cakes

PAM
PAM helps you control the amount of fat when cooking your dishes. By preparing this recipe with PAM, your dish will have 45% fewer calories, 60% less fat, and 45% less cholesterol than if you had prepared it with conventional liquid oil.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • Pam® butter, butter-flavored canola oil spray
  • 200 grams flour, for pancake mix
  • 10 eggs
  • 280 grams light margarine
  • 750 grams corn kernels
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon powder
  • 1 tablespoon vanilla essence
  • 100 grams table cream
  • 800 grams condensed milk
Preparation
45 mins
0 mins
Medium
  • Preheat the oven to 180°C.
  • Spray a loaf pan with 10 shots of PAM® Butter and Flour so that it sticks.
  • Cream the margarine with a spatula in a bowl.
  • In a separate bowl, blend the egg, corn kernels, half-and-half, sweetened condensed milk, vanilla extract, baking powder, and pancake mix.
  • Add the mixture to the margarine and beat for three minutes with a mixer.
  • Bake at 180°C for 45 minutes and cool to unmold.

Nutritional Information

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