Considered “staple cakes” in Mexican homes, these semi-sweet corn cakes have many different variations in texture and colour, and are a tribute to the sheer diversity of native corn in the Oaxaca region.
- 5 eggs
- 500 g fresh corn kernels, (between 5 - 8 medium cobs of corn)
- 395 g can condensed milk
- 1 teaspoon vanilla extract, or ground cinnamon, if preferred
- 130 g plain flour (all-purpose flour)
- 3 teaspoons baking powder
- 1 tablespoon butter, for greasing
- Preheat oven to 180°C
- Beat eggs in a bowl until fluffy.
- Cover the cobs with water in a large saucepan and bring to boil. Cook for approximately 20 minutes until tender, then remove the kernels by slicing them off with a knife.
- In a blender, combine the corn kernels, condensed milk and vanilla extract. Puree until smooth.
- In a separate bowl, combine the flour and baking powder and sift into the eggs. Mix well, but don’t over-beat.
- Fold the corn puree into the mixture.
- Grease a 9 cm x 21.5 cm loaf tin with butter and pour in the mixture.
- Bake in the oven for around 45 minutes or until golden brown on top.
- Serve either cooled or warm with dollops of butter.