Sweet Mexican Corn Cake

Sweet Mexican Corn Cake

7
gema 35

"If you like sweet tamales, you will love this cake. A real Mexican treat without the extra work."

Ingredients

2 h {{adjustedServings}} servings 412 cals
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Nutrition

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  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch baking pan. Sift the flour, baking powder, cinnamon, and salt together into a bowl. Set aside.
  2. Beat the butter and sugar together with an electric mixer in a large bowl until light and fluffy. Blend the eggs into the mixture one at a time. Stir the condensed milk and evaporated milk into the mixture. Add the flour mixture and mix until just incorporated. Fold the corn kernels into the batter, mixing just enough to evenly combine. Pour the batter into prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

7
  1. 7 Ratings

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I made this recipe but had to make a few changes. The mixture was very soup-y after it was all mixed together, so I added and extra 1 cup of flour. Which seemed to make it perfect. This corn ...

I'm sure this was supposed to be good, but apparently I'm no cook... epic fail. mine turned out more like something out of Goodyear's laboratory with buttered corn on top. I'll try again som...

This was absolutely delicious. I followed the recipe exactly without any modifications. This is corn "cake" NOT corn "bread" so it's supposed to be a little soupy. Also, use FRESH corn kernals a...