As weird as it may sound, whenever I think of these, I think of the trunk of a car. You see, parked around the streets of Mexico City are numerous cars filled with towers of corn breads. Their trunks are open and there is a cardboard sign announcing the delicacies for sale. This particular recipe takes only a few minutes to prepare (plus baking time, of course) and the result is very tasty and moist. Enjoy a slice with a cup of cold milk or coffee.

　　

Ingredients

serves 8 to 10

　　5 ears of corn, shucked (about 2 cups kernels)

　　3 tablespoons rice flour or all-purpose flour, plus extra for the pan

　　1 1/2 teaspoons baking powder

　　5 eggs, at room temperature

　　1 (14-ounce) can condensed milk

　　1/3 cup crema or sour cream

　　1/2 teaspoon pure vanilla extract

　　1/2 cup (4 ounces) unsalted butter at room temperature, plus a little extra for the pan

　　

Step 1

Preheat the oven to 325°F. Grease and flour a 9-inch cake pan.

　　

Step 2

Slice the kernels from the corn over a kitchen towel so they don’t fly all over the place.

　　

Step 3

Sift together the flour and the baking soda. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine. Slice the butter into small pats, then add it to the blender. Add the flour mixture and the corn kernels, then blend until it’s well incorporated (the mixture will not be completely smooth and that’s okay).

　　

Step 4

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly, invert onto a wire rack, and allow to cool. Cut into slices and enjoy warm or at room temperature.

　　Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House.Buy the full book from Penguin Random House, Amazon, or Bookshop.