Veracruz-style fresh corn cake
Rick Bayless · ♥ 1.9K likes · 49.1K views · 14 min video
Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cup fresh corn kernels
Remove any remaining silk; cut the kernels off close to the cob, turning a quarter turn each cut, to get three cups.
Cutting kernels off the cob
- 1 can sweetened condensed milk
- 3 whole eggs
Put the kernels in the blender jar with the condensed milk, scraped out with a spatula, and the three eggs.
- 1 cup all purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp fresh ground Mexican canela
Whisk together the flour, baking powder, salt and the freshly ground canela. Measure precisely; the ratio is what keeps the cake from failing.
The dry ingredients, measured precisely
- 6 oz butter
Beat the room-temperature butter in the stand mixer until light and fluffy, about a minute.
Add the corn mixture in three additions alternating with the dry ingredients in two, turning the mixer off between additions, scraping the bowl, and beating only until it comes together; it looks curdled at first.
- oil
- flour
Heat the oven to 350. Oil the pan by hand, line the base with parchment, oil the parchment, then flour the pan and tap out the excess.
Preparing the pan
Bake at 350 about 50 to 60 minutes, until firm and not jiggly in the centre and a toothpick comes out basically clean.
Cool about 15 minutes, invert onto a silpat-lined cooling rack, peel off the parchment, then flip onto a serving platter.
- Mexican crema
Cut a portion and serve with a little Mexican crema; best just barely cooled, and re-warm if made ahead.
Serving with Mexican crema