Moist and Fluffy Homemade Corn Cake
A traditional Mexican corn cake made with fresh sweet corn kernels, condensed milk, and a touch of vanilla. Its texture is dense, moist, and features that characteristic natural corn graininess.
70 min
Easy
Mexicana
8 servings
The story behind
Corn cake is the soul of afternoon snacks. There is nothing like the aroma of sweet corn baking in the late afternoon. This recipe seeks to rescue that rustic flavor found in local markets, where the bread is heavy yet tender at the same time. It is the perfect companion for a cup of coffee, maintaining that balance between a professional dessert and the warmth of a Mexican home.
Instructions
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11. Prep: Preheat your oven to 180°C (350°F). Grease and flour a loaf pan or a ring mold.
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22. Blending: Blend the corn kernels with the condensed milk, melted butter, eggs, and vanilla. You can blend it until completely smooth or leave it slightly coarse if you prefer to feel the bits of corn.
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33. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
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44. Integration: Pour the blended mixture over the dry ingredients and stir gently with a whisk or spatula until well combined.
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55. Baking: Pour the batter into the prepared mold and bake for 45 to 50 minutes. It's ready when a toothpick inserted into the center comes out clean and the top is golden brown.
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66. Final Touch: Let it cool before removing from the mold. Sift some powdered sugar over the top for that clean, professional finish.
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