Vanilla Atole with Corn Cake
Maizena
Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.
Reviewed by Editorial Team of Kiwilimón
4.5
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Ingredients
6
Servings
  • 1 envelope Maizena® brand vanilla atole
  • 1 liter cow's milk
  • 1 1/2 tablespoons cornstarch, Maizena® brand
  • 4 eggs
  • 1 stick butter
  • 4 corn kernels, raw
  • 1 can condensed milk
Preparation
40 mins
30 mins
Low
  • For the atole: Pour a little milk into a container.
  • Add one envelope of Maizena® brand vanilla atole and mix.
  • Let it boil with the rest of the milk for 5 minutes.
  • For the corn cake: Preheat the oven to 180 ° C, grease and flour a mold.
  • Blend the shelled corn, the eggs, the melted butter, the Maizena® Brand Corn Starch and the condensed milk.
  • Pour the mixture into the pan and bake at 180 ° C for 30 minutes or until cooked.
  • Let it cool down a bit and when it is warm, unmold.

Nutritional Information

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