← Nouns Cooking · Mexican

Ingredients

• 450 g sweetcorn kernels (fresh, frozen or tinned and drained)
• 60 ml whole milk
• 2 tbsp Vegetable oil
• 115 g unsalted butter, softened, plus extra for the tin
• 130 g Sugar
• 4 eggs, separated
• 150 g Rice flour
• 1½ tsp Baking powder
• ½ tsp Bicarbonate of soda
• 1 tsp Cinnamon
• 1 tsp Vanilla extract
• ¼ tsp Salt

Method

1. Heat the oven to 180°C (350°F). Butter a 20 cm round or square tin and line the base with baking paper.
2. Blend the sweetcorn with the milk and oil until mostly smooth, with a little texture left.
3. Beat the butter and sugar in a large bowl for 3 min, until pale and fluffy. Beat in the egg yolks one at a time, then the vanilla.
4. Stir in the corn purée, then fold in the rice flour, baking powder, baking soda, cinnamon and salt.
5. Whisk the egg whites in a clean bowl to soft peaks, then fold them gently into the batter in two goes.
6. Pour into the tin and bake for 45–50 min, until deep golden and a skewer comes out clean. Cool in the tin for 15 min before turning out. Serve warm or at room temperature.

Tips

• Check your baking powder is labelled gluten-free if baking for coeliacs.
• A drizzle of condensed milk or cajeta on top turns it into a party dessert.

Sources

Written in our own words after cross-checking these recipes:

Maricruz Avalos Rick Bayless