[vc_row][vc_column][vc_column_text]Corn might not be an ingredient that comes to mind when you think of dessert but its sweet flavour actually works very well in baked goods. This Mexican corn cake doesn’t take long to make and is a nice change from cookies and chocolate cake.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4-6 servings
TIME: 1 hour[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 3 cups fresh corn kernels
- 14 oz sweetened condensed milk
- 6 tbsp butter, melted
- 1 tsp natural vanilla essence or extract
- 4 eggs, at room temperature
- 3/4 cup plain flour
- 2 tsp baking powder
- 1/2 tsp salt
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]
Preheat oven to 350°F. Brush a 9 cm x 21.5 cm loaf tin with the melted butter to grease and then line the base and two long sides with one piece of non-stick baking paper.
Combine the corn kernels, sweetened condensed milk, butter and vanilla in a food processor until almost smooth. Add the eggs and process briefly until just combined. Add the flour, baking powder and salt and process until just combined.
Pour the mixture into the lined tin. Bake in preheated oven for 60-65 minutes or until golden and a skewer inserted into the centre comes out clean. Let stand in the tin for 5 minutes before turning onto a wire rack to cool (this will take about 1 hour). Serve in slices.
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