|Recipe Name:||Mexican Sweet Corn Cake||Submitted by:||Ryan|
|Source:||Source Description:||Milk St|
|Preparation Time:||30-60 Minutes|
|Number of Servings:||6|
1 1/2 Cup(s) kernels of fresh ears of corn
14 Ounce(s) sweetened condensed milk
1/4 Cup(s) yogurt
1/4 Cup(s) cornmeal
1 3/10 Cup(s) flour
2 Tablespoon(s) corn starch
2 Teaspoon(s) baking powder
1 Teaspoon(s) salt
2 egg yolk
1/2 Cup(s) oil, vegetable
Use fresh corn off the cob, not frozen.
Add corn to blender.
Add sweetened condensed milk, yogurt, corn meal.
Blend until smooth, then let rest for 10 minutes for the corn meal to hydrate.
Blend together in a bowl the dry ingredients, flour, corn starch, baking powder, salt.
Add eggs and oil to the blender and blend until smooth, about 5 seconds.
Pour the wet mixture into a large bowl and add the dry ingredients and mix until there are no lumps.
Pour into a greased nine inch cake pan.
Bake in an oven at 350 degrees on middle rack for 40 to 45 minutes.
A toothpick should come out clean when done.
Let cool for 30 minutes in the pan. Then turn out onto a platter. Dust with powdered sugar and serve.