There’s a market that comes to my neighborhood every Saturday morning. As usual, I went to get groceries there. I approached my well-trusted merchants and there was a marvellous surprise: there were corn cobs. Immediately, I asked for the price, and given that he now knows my Aztec origins and sees me regularly, he answered he was going to offer 4 pieces for 2€. It was a bargain I couldn’t deny myself from acquiring. I asked for them, and on my way home started to ponder what I could prepare with them. It had to be something exceptional. So, I started doing some research here and there with the excuse of wanting to use my recently acquired cooking robot. I found a good enough recipe, but modified it to my complete taste. Hope you like it like I did!
Sweet Corn Cake
Some people call it bread. I think it’s a cake. It’s origin dates back to the times when Mexico was a Viceroyalty. Before me, this recipe is the most Mexican cake of them all and which has the most variations all around Latin America.
Prep Time 30 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, corn, Mexican patisserie, pâtisserie
Servings: 8
Equipment
- Food processor
- Chef’s Knife
- Chopping board
- 6 in. round cake mold
- Spatula
Ingredients
- 400 g (2 cups) sweet corn kernels
- 3 (3 ) eggs
- 397 g (14 oz) sweetened condensed milk , (1 can)
- 90 g (6 tbsp) melted butter , unsalted
- 100 g (4 oz) cream cheese
- 50 g (3 tbsp) all-purpose flour
- 15 g (3 tsp) baking powder
To Prepare
- Firstly, de-kernel the sweet corn cobs and grind them in a food processor or kitchen robot. Then, add the rest of the ingredients to incorporate them and create a homogenous mixture.
- Pour the mixture in a mold previously buttered and floured and put in the oven to bake at 350°F for approximately 45 minutes.
- Let it cool and remove from mold.
Notes
- Vanilla ice-cream, eggnog, or crème anglaise to serve on the side are great choices.
Preheat oven at 350°F/180°C
Nutrition
Calories: 297kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 326mg | Potassium: 340mg | Fiber: 1g | Sugar: 30g | Vitamin A: 521IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 1mg
Honestly, I wanted to eat it with a bit of eggnog, but since I didn’t have nor did I find it, I decided to serve some vanilla ice-cream on the side. It was yummy and pampering. No doubt I put all that corn into good use. They were tender and a bit sweet to my taste, but equally good.
