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Corn Cake

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  • Prep 5 min
  • Total 35 min
  • Ingredients 6
  • Servings 12
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Corn is as important at a BBQ as the chorizo, picadillo and the grilled yucca. In this recipe I'm using corn in a dessert because I love ending my meal on a high note. One of the best desserts to end a BBQ is with this corn cake. It's soft, sweet and irresistible. When you try it you're going to want to eat it all yourself. Take notes and get ready to head to the grocery store to purchase your ingredients.
by Martha Salas
Updated Sep 23, 2015
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Ingredients

  • 2 cans cream-style sweet corn
  • 2 cans of condensed milk
  • 6 eggs
  • 3 sticks of butter, melted
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of baking powder

Directions

  •  
    1
    Heat the oven to 350°F.
  •  
    2
    Place all the ingredients in the blender and mix quickly.
  •  
    3
    Grease a rectangular pan with oil or coconut oil cooking spray.
  •  
    4
    Pour the corn mixture into the pan.
  •  
    5
    Bake for 30 minutes or until the surface has browned and a toothpick comes out somewhat dry when inserted.

Expert Tips

  • tip 1
    You can eat it hot or cold.
  • tip 2
    If you're not going to consume it right away, let it cool and refrigerate in a container with a lid for no more than four days.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Corn is as important at a BBQ as the chorizo, picadillo and the grilled yucca. In this recipe I'm using corn in a dessert because I love ending my meal on a high note. One of the best desserts to end a BBQ is with this corn cake. It's soft, sweet and irresistible. When you try it you're going to want to eat it all yourself. Take notes and get ready to head to the grocery store to purchase your ingredients.
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