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Mexican Sweet Corn Cake
Ingredients
  • 1 1/2 C. corn kernels
  • 1/4 C. fine yellow cornmeal
  • One 14-ounce can sweetened condensed milk
  • 1/4 C. plain whole-milk yogurt
  • 1 1/4 C. plus 2 T. all-purpose flour
  • 2 T. cornstarch
  • 2 t. baking powder
  • 1/2 t. kosher salt
  • 2 large eggs plus 2 egg yolks
  • 1/2 C. grapeseed or other neutral oil
  • Powdered sugar for garnish
Instructions
  1. Preheat oven to 350 degrees F. Place the rack in your oven in the middle position. Grease a 9-inch round pan or spray it with cooking spray.
  2. Cut corn from corncobs. Measure 1 1/2 C. of the kernels and put the kernels in a blender. Add the cornmeal, condensed milk and yogurt to the blender and puree these ingredients until they are smooth. This will only take a short time, maybe 15 or 20 seconds. Let this pureed mixture stand for 10 minutes.
  3. Whisk the flour, cornstarch, baking power and salt together in a large bowl. Set aside.
  4. Add the whole eggs and egg yolks to the blender mixture along with the oil. Blend until you have a smooth puree.
  5. Pour this puree into a large bowl and add the flour mixture to the bowl. Whisk these ingredients together until all the ingredients are moistened and there are no lumps.
  6. Pour batter into the prepared ban. Bake for 40 to 45 minutes at 350 degrees F. Your cake is done when it is firm in the middle when pressed with your fingers and when a skewer inserted into the middle of the cake comes out clean.
  7. Cool cake in the pan on a wire rack for 30 minutes. When the cake has cooled, run a paring knife around the edges of the pan to make it easier for the cake to release from the pan when inverted. Turn the cake out of the pan onto the rack and then re-invert the cake onto your serving dish. Cool the cake completely; this will take about an hour. Serve dusted with a generous amount of powdered surgar. Serve with sliced fresh fruit (optional).