Mexican-style Corn cake

Difficulty: ★★☆


  • 12 oz Fresh corn kernels
  • 1- 8 oz Can condense milk
  • 3 Medium eggs
  • 2/3 Cup butter
  • 2 Tablespoons baking powder
  • Vanilla essence or powdered cinnamon
  • ¼ Cup icing sugar

Category: Desserts


Preheat the oven to 356°F. Place all the ingredients in a Magefesa blender. Start with the condensed milk, then add the eggs, corn, butter cut into cubes, baking powder and the vanilla essence vanilla, or powdered cinnamon, to taste. Blend until you get a smooth homogeneous cream. Lined a baking pan with parchment paper. If you don’t have parchment paper at home, rub the pan with butter and sprinkle with four. Pour the corn mixture into a pan and bake for 45 to 50 minutes until the cake is cooked though. Unmold cake, sprinkle with icing sugar and serve.

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