Corn Cake with Pancake Flour

Sophia Rivera
A very easy dessert to make, and it turns out very fluffy. The corn cake is a traditional dessert from Mexican cuisine, and its delicious flavor is a favorite of many. In this case, this recipe has a variant that makes it much more practical; pancake flour. Give it a try, you will love it.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
12
Servings
  • 2 cups corn kernels
  • 4 eggs
  • 1 cup cow's milk
  • 1 cup Gloria® butter unsalted butter, at room temperature
  • 1 cup sugar
  • 2 cups pancake mix, sifted
Preparation
10 mins
30 mins
Low
  • Preheat an oven to 180° Celsius. Grease a mold and flour it.
  • Blend the corn kernels with the milk in a blender, then incorporate the eggs, butter, and sugar. Pour this mixture into a bowl and add the flour. Mix well.
  • Pour the preparation into a mold and bake for 45 minutes or until it takes on a slightly golden color.

Nutritional Information

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