This sweet corn cake is a delicious and quick way to keep you cravings free and your kids & guests happy.
A Gluten Free option and nutritional alternative.
1 cup of Sugar
1 cup of milk
1 cup of grated Sabanero Hard cheese
450grs. Of Sweet corn
1 tsp. vanilla
3 tablespoons melted butter
1/2 tea spoon of baking powder
Blend the sweet corn kernels with the milk in the blender. (Or buy our Sweet corn dough)
Beat together butter and sugar until creamy.
To the butter mixture are incorporated one by one the eggs and the baking powder. Until mixed well.
Incorporate the liquefied corn and mix it with a wooden or plastic spoon, then add the Sabanero cheese, mix everything well.
Place the mixture in a mold prepared with butter and flour, or prepared with waxed paper.
Bake at 175 degrees C for about 55 minutes. Or until it is browned and punctured with a wooden stick, it comes out dry.
Let it cool down to get firmer.