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Vanilla Atole with Corn Cake

40 mins
30 mins
Low
4.5
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Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.
Learn more about Kiwilimón

Ingredients

6 portions
  • 1 on Maizena® brand vanilla atole
  • 1 liter milk
  • 1 1/2 tablespoons cornstarch, Maizena® brand
  • 4 eggs
  • 1 stick butter
  • 4 corn grains, raw
  • 1 can condensed milk

Preparation

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.

PRESENTATION

Serve a portion on a dessert plate and garnish with powdered icing sugar.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
67.8
kcal
3.39%
Carbohydrate, by difference
5.7
g
1.9%
Protein
3.2
g
6.4%
Total lipid (fat)
3.6
g
5.54%
100
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Provided by USDA
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Ratings (2)
Martha Alicia Gutiérrez Pineda
12/10/2017 15:45:04
Hola no te preocupes por la ignorancia, es mejor preguntar y yo pienso que es crudo porque se cocina en el horno, yo lo he hecho pero con latas de elote :) y queda rico, suerte!!!
Anonymous
17/02/2015 23:28:16
el elote perdon mi ignoracia el elote es crudo o cocido gracias

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