Mexican Corn Cake | Recipe Cloud App
Mexican Corn Cake includes 3 MEDIUM EARS FRESH CORN, PREFERABLY YELLOW, HUSKED, 36 GRAMS (¼ CUP) FINE YELLOW CORNMEAL, 14 OUNCE CAN SWEETENED CONDENSED MILK, 57 GRAMS (¼ CUP) PLAIN WHOLE-MILK...
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Ingredients
- 3 MEDIUM EARS FRESH CORN, PREFERABLY YELLOW, HUSKED
- 36 GRAMS (¼ CUP) FINE YELLOW CORNMEAL
- 14 OUNCES CAN SWEETENED CONDENSED MILK
- 57 GRAMS (¼ CUP) PLAIN WHOLE-MILK YOGURT
- 165 GRAMS (1¼ CUPS PLUS 2 TABLESPOONS) ALL-PURPOSE FLOUR
- 2 TABLESPOONS CORNSTARCH
- 2 TEASPOONS BAKING POWDER
- ¼ TEASPOON TABLE SALT
- 2 LARGE EGGS, PLUS 2 LARGE EGG YOLKS
- ½ CUP GRAPESEED OR OTHER NEUTRAL OIL
- POWDERED SUGAR, TO SERVE
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