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
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
Step 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.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 236 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 40% |
Cholesterol78mg | 26% |
Sodium347mg | 15% |
Total Carbohydrate26g | 9% |
Total Sugars13g | |
Protein4g | |
Calcium104mg | 8% |
Iron1mg | 4% |
Potassium71mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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