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RECIPE

Corn Cakes

Name: Corn Cakes
Yield: 16

Recipe Created For

Heritage Rectangular Casserole

Cook Time

Over 1 hr.

Serving Size

Cook Mode

INGREDIENTS

6 ounces unsalted butter, melted and cooled

21 ounces sweetened condensed milk

5 eggs

28 ounces sweet corn kernels, about 4-5 ears

1/2 cup corn meal

1/2 tablespoon baking powder

1/2 teaspoon salt

RECIPE NOTES

Created for us by Executive Chef Claudette Zepeda of Alila Marea Beach Resort, this sweet and savory corn cake recipe is what she suggests serving with her recipe for Curry Poblano Lamb mole. Chef Claudette likes to rewarm the cakes in a covered baking dish before serving, and then bring the dish right to the table to so they stay warm throughout the meal.

INSTRUCTIONS

Place butter, sweetened condensed milk and eggs in a medium mixing bowl and whisk to combine. Place corn, corn meal, baking powder and salt in another large mixing bowl and stir to combine. Slowly incorporate the wet mixture into the dry mixture in three parts, folding until all of the liquid is absorbed and no dry spots remain. Chill batter in the fridge for a minimum of 1 hour, but best if chilled overnight.

Preheat oven to 350 F. Line English muffin rings or mason jar lids with foil and place on baking sheets. Scoop chilled batter into the ring molds.

Place baking sheets in preheated oven and bake for 10 minutes. Rotate baking sheets, and continue baking until a toothpick inserted into the center of the cakes comes out clean, about 5 minutes longer. Remove from the oven and allow the cakes to cool completely before removing from the ring molds.

For serving, reheat cakes in the oven until warm.