An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.
Ingredients
- 2 cups fresh sweet corn kernels
- 1 cup milk
- 1 cup butter , melted and cooled
- 1 cup white sugar
- 4 eggs
- 2 cups pancake mix , sifted
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
-
2
Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Gluten-Free Apple Crisp
This cozy gluten-free apple crisp is a family favorite! We use quinoa flakes and rice flour instead of oats in the topping.
No-Bake Chocolate Oatmeal Cookies
These no-bake oatmeal cookies are so yummy — you'd never guess they were vegan!
Instant Pot Seafood Gumbo
I took one of my favorite gumbo recipes and converted it to cook in the Instant Pot. Chock-full of shrimp, scallops, and cod, it is cooked in a roux that incorporates Louisiana beer.