If we made it hard for you to cook the Day of the Dead bread, we come today with another Mexican classic that it will be easier to do. Mexican corn cake is very different from your typical American cornbread. It’s a wet mixture that has very little flour and instead of sugar, sweetened condensed milk.
One of the most delicious desserts we have in the Mexican cuisine. In addition, it is easy to prepare and can be enjoyed at any time of the year.
What you’ll need:
3 cups fresh corn kernels
1 14oz can sweetened condensed milk
2 teaspoons baking powder
6 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 tablespoons unsalted, room temperature butter
1/2 teaspoon salt
You can add 1 tbsp of ground cinnamon if you’d like.
How to do it:
- Preheat the oven to 165 degrees Celsius.
- Beat the eggs in a small, separate bowl. In a blender or food processor, add the corn kernels, milk, butter, and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about ¼ cup of whole kernels and stir them in at the end.
- Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
- In a buttered 9×13 pan, pour the mixture and bake in the oven about 40 minutes, or until golden brown or until a toothpick inserted in the middle comes out dry.
You see? Easy! Its very different to the traditional Pastel de Choclo that you will find in South America, try both and tell us which you like best!