[Mexican] How to cook Sweet Mexican corn cake (pastel de elote)
Ingredients
- melted butter, to grease
- 500 g (3 cups) fresh corn kernels (see Baker’s tip)
- 395 g tin sweetened condensed milk
- 80 g butter, melted
- 1 tsp natural vanilla essence or extract
- 4 eggs, at room temperature
- 110 g (¾ cup) plain flour
- 2 tsp baking powder
- ½ tsp salt
