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
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