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Mexican Sweet Corn Cake | Christopher Kimball’s Milk Street

Date Added: 8/30/2020    Source: www.177milkstreet.com

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Ingredients
  • 3medium ears fresh corn, preferably yellow, husked
  • 36grams ( 1/4 cup) fine yellow cornmeal
  • 14ounce can sweetened condensed milk
  • 57grams ( 1/4 cup) plain whole-milk yogurt
  • 165grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2tablespoons cornstarch
  • 2teaspoons baking powder
  • 1/2teaspoon kosher salt
  • 2large eggs, plus 2 large egg yolks
  • 1/2cup grapeseed or other neutral oil
  • Powdered sugar, to serve
  • 3medium ears fresh corn, preferably yellow, husked
  • 36grams ( 1/4 cup) fine yellow cornmeal
  • 14ounce can sweetened condensed milk
  • 57grams ( 1/4 cup) plain whole-milk yogurt
  • 165grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2tablespoons cornstarch
  • 2teaspoons baking powder
  • 1/2teaspoon kosher salt
  • 2large eggs, plus 2 large egg yolks
  • 1/2cup grapeseed or other neutral oil
  • Powdered sugar, to serve
  • 3medium ears fresh corn, preferably yellow, husked
  • 36grams ( 1/4 cup) fine yellow cornmeal
  • 14ounce can sweetened condensed milk
  • 57grams ( 1/4 cup) plain whole-milk yogurt
  • 165grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
  • 2tablespoons cornstarch
  • 2teaspoons baking powder
  • 1/2teaspoon kosher salt
  • 2large eggs, plus 2 large egg yolks
  • 1/2cup grapeseed or other neutral oil
  • Powdered sugar, to serve

View the full recipe at 177milkstreet.com

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