Corn Pudding Cake

I love cornbread but my version never comes out properly. So instead I make this recipe which is different. I came across this recipe years ago when I bought some evaporated milk cans. While I waited in line at the super market I was attracted by the nice picture on the label. As soon as I got home I tried the recipe and added a few of my touches to it. Ever since then I've been baking this recipe and sharing it with friends.

Ingredients:  Serves 6-8 (Depending on Mold)

2 cans of Corn Kennels washed and drained

1 can of Sweetened Condensed Milk

1 can of Media Crema ( found in the same isle and right next to evaporated and condensed milk)

4 Eggs

1 tsp. of Baking powder

1 tsp. of Cinnamon

1 tsp. of Vanilla

Oil or Butter to grease pan

Raspberries and Mint leaves

Directions:

Preheat the oven at 350 degrees and grease a pan. Open the corn kennel cans –wash and drain. Pour the drained corn in the blender along with the sweetened condensed milk, media crema, eggs, baking powder, cinnamon, and vanilla.  Blend mixture well until it’s smooth. Once ready pour on the baking pan and pop in the oven. It will take between 45 minutes to an 1 hour to bake. It all depends on your oven. I recommend checking the cake after 40 minutes. Once you see the top nice and brown and the mixture is solid let it cool. I chill the cake before serving it. I garnish the cake with raspberries and mint leaves. You can also add whipped cream or eat as is. Serve and enjoy!

Told ya the recipe was easy! It’s definitely not your corn bread but is as delicious. You can eat it in the winter warm with coffee or chilled along with wine in the Summer. Either way it’s a recipe you can use all year long. Especially for those upcoming BBQ and potlucks.