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Mexican corn cake, our mother's recipe

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 15
Course: Breakfast, Dessert, Snack
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 12 natural white corn on the cob
  • 1/2 tsp (2.5 g) salt
  • 1 1/2 C (300 gr) white sugar
  • 2 tsp (10 gr) baking powder
  • 1 tsp (5 ml) vanilla extract
  • 6 tbsp (3.18 oz) (90 gr) unsalted butter, melted
  • 1 can (12 fl oz) (354 ml) evaporated milk

Method
 

  1. Preheat the oven to 356º F (180º C) and grease a 9,80 x 15,80 inches (25 x 40 cm) rectangular baking dish with high walls.
  2. Peel and clean the corn one by one, then rinse them and dry them up well. Cut the kernels off the cob, very carefully, using a knife.
  3. Put the corn kernels in a food processor or blender and process for 30 seconds to obtain a sort of corn puree.
  4. Pour the corn puree into a bowl and add in the salt, sugar, baking powder, vanilla extract and melted butter. Mix using a rubber spatula until ingredients are thoroughly combined.
  5. Gradually add the evaporated milk while mixing. The evaporated milk is added a little at a time because many times the corn already releases a lot of juice by itself. Therefore, you must first add less evaporated milk and see if you add more.
  6. Once you have a smooth and homogeneous mixture, not so liquid or so thick, pour it carefully into the baking dish and spread it evenly with the rubber spatula. Bake at 180° C for 40 to 50 minutes until the corn bread is golden brown.
  7. Once ready, remove the corn bread from the oven and let it cool for 20 minutes.

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