~ adapted from Mexican by Better Homes and Gardens ~
Preheat oven to 350 degrees Fahrenheit. Butter a 2-quart square cake pan; set aside.
In a blender or food processor, combine 3 cups drained sweet corn
and 14 ounces sweetened condensed milk. Allow small pieces of kernels to remain, being partially chopped.
Beat butter and sugar.
In a separate bowl, combine 1 cup flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Add dry mixture to batter, beat until just combined. Bake 45 to 50 minutes.
Serve with vanilla ice cream; drizzle with honey and cinnamon.
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