Corn Cake

By: Guillermo Velasquez

Corn Cake
cuisine icon Cuisine
Peruvian
cuisine icon Course
Dessert
cuisine icon Duration
35 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
35 minutes, 8 servings, all-purpose flour, baking, can evaporated milk, cinnamon, confectioners’ sugar, dessert, ears sweet corn off the cob, eggs, instant vortex, light brown sugar, melted, nutmeg, or walnuts (optional), pecans, peruvian, salt, unsalted butter, vanilla extract

serving icon Servings
8 Servings
Ingredients
  • 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)
Instructions
  • 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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