Wednesday, December 31, 2014

Mexican Corn Cake

This was very good, but more of a dessert than a side dish.  I think it would go great with chili.
Mexican Corn Cake
Jelly Roll Pan cookbook

2 c flour
1 t baking powder
1 t cinnamon
1 t salt
1 1/4 c butter, softened
1 C sugar
8 eggs
1 can sweetened condensed milk
1 12 oz can evaporated milk
1 c fresh or frozen corn

Preheat oven to 350.  Grease and flour a 10 x 15 x 1 jelly roll pan.

Into a medium bowl, sift together flour, baking powder, cinnamon and salt; set aside.  In a mixing bowl, beat together butter and sugar at medium speed until light and fluffy.  Beat in eggs, one at a time.  Add milks and mix until blended.   Add flour mix and blend until evenly incorporated. 

Fold corn into batter until just combined.  Spread batter in prepared pan and bake fore 35 to 40 minutes.  Cool in pan for 10 minutes before removing to cool completely on a wire rack. 

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