Corn Cake


  • 4 ears sweet corn off the cob
  • 1 cup all-purpose flour
  • vanilla extract
  • 2 eggs
  • 1 can evaporated milk
  • 2 tbsp light brown sugar
  • 1 tbsp confectioners’ sugar
  • 1 tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 8 oz (200 g) unsalted butter, melted
  • raisins pecans, or walnuts (optional)
  • Blend the corn off the cob at medium speed with the milk and dry ingredients.
  • Incorporate the blended mixture and the flour in a bowl with a hand mixer, beat the eggs, and finally add the melted butter.
  • Combine the mixture well and add to a mold suitable for the Instant Vortex.
  • On the Instant Vortex control panel, press Bake, then set time to 35 Minutes and temperature to 345ºF (175°C). Press Start.
  • Once done, let rest and unmold.
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