Corn Cakes

Name: Corn Cakes
Prep time: 45 min
Yield: 24
Cuisine: Mexicana
Ingredients: 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

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

Published: 19-09-2012

Preparation

45 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.

At the moment, this recipe does not have nutritional information.

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Tips

For a better presentation, you can use colorful cupcake liners, which you can find in any grocery store.

Corn Cakes

Ingredients

Preparation

Nutritional information

Presentation

Tips

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