I’m back in Montreal after a month in Saskatchewan, and am keen to start cooking and baking again. Sometimes I have a hard time deciding what to make, so I’ll just grab a cookbook and let it fall randomly on a page. My cookbook about Mexican desserts entitled My Sweet Mexico fell on a short little recipe for corn cake – not to be confused with corn bread.
It was perfect! Easy, eggy and in season. Yes, this is eggy. It is kind of like an corn flan so if you aren’t a fan of egg heavy desserts skip this one. However, if you are… it’s pretty good and super easy. You just blend everything up and pour. It took me about 10 minutes while I was simultaneously unloading groceries, roasting eggplant, and looking after my cranky 1 year old who I think is going through Grandma withdrawl mode… Less attention, and most importantly, less snacks equals a lot of screams. On top of that he was up at 4:30 this morning. 4:30!!!!!!!! I checked my Twitter feed and was astonished to see other Montrealers up as well. People! I know you could just be still out partying, but tweeting about the Syrian conflict? Doubt it. And yes, after I finish this, I am going for a nap…
Just a note, in the cookbook the author calls this recipe Corn Bread but it ain’t bread… but if you use rice flour instead of wheat flour like I did you can easily make it gluten free!
Mexican Corn Cake
adapted from My Sweet Mexico
4 ears of corn shucked (2 cups)
3 tbsp rice flour or all-purpose flour
1 1/2 tsp baking powder
5 eggs, room temp
1 (14 oz) can condensed milk
1/3 cup sour cream
1/2 tsp vanilla extract
1/2 cup (4 oz) unsalted butter at room temp