Ricardo Cuenca

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Recipe

Corn Cake

Name: Corn Cake
Prep time: 50 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: 6 units corn; 90 grams butter; 2 units egg; 1 can condensed milk; 1 tablespoon liquid vanilla; 10 grams flour

50 mins

Low

3.5

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Ricardo Cuenca

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Prepare with your blender a delicious cake made from tender Elotes that remains with a soft consistency, is perfect for any occasion.

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Ingredients

6 portions

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6 units corn
90 grams butter
2 units egg
1 can condensed milk
1 tablespoon liquid vanilla
10 grams flour

Preparation

Delay the corn on hand in a bowl.

Place the condensed milk in the blender, add the ingredients little by little, grinding slowly until there is a spongy and uniform mixture.

Grease the mold with butter and sprinkle with flour.

Preheat the oven to 50 degrees, pour the mixture and bake at 180 degrees for 45 minutes or until golden brown. You can do the cooking test with a wooden stick: if it comes out clean, the preparation is ready.

You can cover it with cream, sprinkle powdered sugar or cinnamon powder. Enjoy it.