Torta Dulce de Maíz (Sweet Corn Cake)


¾ cup all-purpose flour
¾ cup Maseca® corn flour
1/3 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
2 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
1 egg, at room temperature
¾ cup fresh sweet corn kernels
¼ cup crème fraîche
Whipped cream (garnish)
Fresh strawberries (garnish)


1. Preheat the oven to 425ºF.
2. In a small bowl, mix together the flour, Maseca, sugar, baking powder and salt. Then add the milk, butter, oil, crème fraîche and egg, mixing until you obtain a smooth batter. Add the corn kernels and stir.
3. Grease an 8″ square baking pan with cooking spray.  Pour in the batter, and smooth the surface with a spatula. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 10 minutes on a wire rack and then turn out the cake. Cut the cake into squares, place on a serving tray, and garnish with lightly sweetened whipped cream and fresh strawberries.

Recipe courtesy of Rosa Mexicano South Beach

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