Mexican Corn Cake
Golden, tender, and just sweet enough, this moist corn cake gets a creamy lift from coconut milk for a simple, dairy-free treat that stays soft for days.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at coconutmilkideas.com.
Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Non-stick spray
- Blender
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cooling rack
Ingredients
- 1 (15oz) bag frozen yellow corn kernels, defrosted
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- 3 eggs
- ¼ cup dairy-free butter, melted
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
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