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Corn pound cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 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)

Equipment

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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