Vanilla Atole with Corn Cake

Name: Vanilla Atole with Corn Cake
Prep time: 70 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 envelope Maizena® brand vanilla atole; 1 liter cow's milk; 1 1/2 tablespoons cornstarch, Maizena®; 4 eggs; 1 stick butter; 4 corn kernels, raw; 1 can condensed milk

Pair this fluffy corn cake with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.

Reviewed by Editorial Team of Kiwilimón

Published: 28-01-2021

Preparation

40 mins

30 mins

Low

For the atole: Pour a little milk into a container. Add a packet of Maizena® 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 corn kernels, eggs, melted butter, Maizena® Cornstarch, and condensed milk. Pour the mixture into the mold and bake at 180°C for 30 minutes or until cooked through. Let it cool a bit and when it's warm, unmold.