Mexican Sweet Corn Cake
This Mexican Sweet Corn Cake can be served with a savory meal or as a dessert. It goes great with a BBQ meal or ham for the holidays!
Servings: 8 servings
Calories: 296kcal
Equipment
Ingredients
- 2 cups fresh or frozen corn
- 1/4 cup fine yellow cornmeal
- 1 14 ounce can sweetened condensed milk
- 1/4 cup heavy cream
- 3 large eggs
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1 1/4 cup all-purpose flour
- 2 tablespoons corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for serving
- Cajeta for serving
Instructions
- Heat the oven to 350° and spray a bundt cake pan with cooking spray and dust well with flour.
- Place the corn, cornmeal, sweetened condensed milk, and heavy cream into a blender and blend for 20 to 30 seconds. You want some of the corn to stay whole and not blend all the way.
- Add the eggs, butter, and oil and blend for another 20 seconds.
- Combine all the dry ingredients together in a bowl.
- Stir the flour into the wet ingredients in the blender. (You can pour the ingredients from the blender into a bowl and stir the flour into the wet ingredients.)
- Pour the cake into the prepared pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove from the oven and allow to cool for 5 minutes.
- Shake the cake to loosen it from the sides and invert it onto a plate.
- Dust with powdered sugar and serve with cajeta.
Notes
See the post for more information, photos, and tips.
Nutrition
Serving: 1 | Calories: 296kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 251mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg