Ever heard of a corn pound cake? No, it is not a cornmeal pound cake, it is a corn pound cake. And if you had not heard of something like this, then you are in for a treat! We make this corn pound cake using the natural corn on the cob, which makes it taste amazing! And it gives it a specific texture that we love.

This pound cake is rich, sweet , dense and full of flavor. If you like corn at all, or cornmeal breads, desserts or recipes in general, you are going to love this pound cake. If you look at the pictures, you can actually see that the pound cake turn out almost “creamy” which we truly enjoy.

If you add powdered sugar on top in the end like we suggest it will be even better! It somehow makes it taste very good. It pairs really nice.

Personally the best part about this pound cake, for some reason is the crust on top, and the sides. As they have that sort of “caramelized” feel to them, that I love!

If you have seen or tried our mexican corn bread recipe (which is one of our most famous recipes lately), then you will love this recipe. This pound cake is really similar to that mexican corn bread.

This is actually a variation of that classic mexican corn bread recipe (which was originally made this way by our grandmother) made in a way we had envisioned a corn pound cake to be. We hope you enjoy it.

As an important note, the type of corn on the cob that we use is a type of white corn, which looks like this one here. Which is the type we most commonly find in the part of Mexico we live in.

If you like this recipe, you have to go see our flour tortillas recipe, the classic mexican wheat tortillas, the way our mother and we make them.

Corn pound cake

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

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• 2 C shelled corn, white or yellow
• 4 eggs
• 1 can (13.40 oz) (380 gr) condensed milk
• 3/4 C (6 oz) (170 gr) unsalted butter, melted
• 2 tsp (0.33 fl oz) (10 ml) vanilla extract
• 1/2 C (2.30 oz) (65 gr) all purpouse flour
• 2 1/2 tsp (0.44 oz) (12.5 gr) baking powder
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• Confectioners sugar (powdered sugar) for decorating (optional)

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Equipment

• 1 loaf bread pan

Method

 

1. Preheat the oven to 356º F (180° C). Grease with a little butter or line a rectangular baking pan of approximately 9.80 inches x 4.70 inches (25 cm x 12 cm) with parchment paper.
2. In a blender or food processor add all the ingredients and blend for about 30 seconds until smooth.
3. Carefully pour the mixture into the rectangular pan and bake the at 356º F (180° C) for approximately 50-60 minutes until it is golden brown and a wooden toothpick comes out clean when inserted.
4. Once the pound cake is ready, take it out of the oven and let it rest for 15 minutes inside the pan and then turn it out. Decorate with powdered sugar if desired and eat while still warm.

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