Mexican Corn Cake with Cream Cheese
This easy corn cake recipe only uses 8 ingredients. Corn cake, also known as pastel de elote, is made with ingredients such as fresh corn, eggs, flour, vanilla extract, cream cheese, baking powder, and a bit more.
Servings 8 people
Calories 230kcal
Equipment
- highspeed blender
Ingredients
- 2 cups fresh corn kernels from about 3–4 cobs, or use canned/drained
- 3 large eggs room temperature
- ½ can sweetened condensed milk 7 oz / 200 g
- 2 tsp vanilla extract
- ½ cup all-purpose flour
- 1½ tsp baking powder
- ¼ cup whole milk
- 100 g cream cheese cut into thin slices for layering
Instructions
- Heat oven to 350°F (175°C). Grease and flour a 9x9 inch pan or loaf pan.
- In a blender, add corn kernels, eggs, condensed milk, vanilla, flour, baking powder, and milk.Blend until smooth and creamy (some small corn bits are fine for texture).
- Pour half the batter into the prepared pan. Arrange the cream cheese slices evenly on top of this first layer. Pour the remaining batter on top, covering the cream cheese completely.
- Bake for 50–60 minutes, or until golden brown and a toothpick inserted near the edge comes out mostly clean.(Note: The center where the cream cheese sits will remain softer.)
- Let the cake cool for at least 20 minutes before slicing, so the cream cheese filling sets slightly.Serve warm or at room temperature, with optional extra condensed milk drizzled on top.