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Flourless corn cake

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6
Course: Breakfast, Dessert
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 24.7 oz (24 oz) (700 gr) Corn kernels white natural (not sweet) you can also do it with sweet corn or canned corn, but the texture will be less compact
  • 3/4 C (5.3 oz) (150 gr) white sugar
  • 1/2 C (4 oz) (112 gr) unsalted butter melted
  • 2 eggs
  • 1/3 C (2.7 fl oz) (80 ml) evaporated milk
  • 1 pinch salt
  • 2 tsp (0.5 oz) (14 gr) baking powder

Method
 

  1. Preheat the oven to 375º (180ºC). Grease a rectangular pan of about 14 x 9 inches (35 cm x 23 cm).
  2. In a blender or a food processor blend the corn kernels until you get a smooth mixture.
  3. Here you have two options: add the rest of the ingredients in the blender and blend until it all fully integrates or pour the blended corn in a bowl, and add the rest of the ingredients and mix using a whisk.
  4. Once it´s all integrated, add in the greased pan and bale for 45-55 minutes until a wooden comes out clean when inserted.
  5. Let it sit for 20 minutes before cutting and serving.

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