Name: Pastel de Elote (Mexican Corn Cake)
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: Sweet white corn, husked - 8 ears; Softened butter, plus more for baking dish - 1 ¾ cups; Eggs - 5; Sweetened condensed milk - 1 (14 ounce) can; Milk - ½ cup; All-purpose flour, plus additional for dusting - 2 cups; Baking powder - 1 tablespoon; Ground cinnamon - 1 teaspoon; Salt - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pastel de Elote (Mexican Corn Cake)

1. Sweet white corn, husked - 8 ears

2. Softened butter, plus more for baking dish - 1 ¾ cups

3. Eggs - 5

4. Sweetened condensed milk - 1 (14 ounce) can

5. Milk - ½ cup

6. All-purpose flour, plus additional for dusting - 2 cups

7. Baking powder - 1 tablespoon

8. Ground cinnamon - 1 teaspoon

9. Salt - ¼ teaspoon

How to cook deliciously - Pastel de Elote (Mexican Corn Cake)

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.

2. Stage

Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.

3. Stage

Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.

4. Stage

Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.

5. Stage

Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.

6. Stage

Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.