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Vanilla atole with corn cake

Kiwilimón

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Kiwilimón

Vanilla Atole with Corn Cake

Name: Vanilla Atole with Corn Cake
Prep time: 70 min
Cook time: 70 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

40 mins

30 mins

Low

4.5

2 comments

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To print

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

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Ingredients

6 portions

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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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Vanilla Atole with Corn Cake

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

1.9%

Protein

3.2

6.4%

Total lipid (fat)

3.6

5.54%

100

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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!!!