Did Cinco De Mayo come and go too quickly? Keep the celebrating going this weekend with a Mexican Skillet Corn Cake! This might look like a traditional all-American cornbread, but it’s far from it. This is more of a moist cake with the addition of corn, brown sugar, and sweetened condensed milk. The flavors are reminiscent of a pineapple upside down cake and a tres leches cake combined. It’s sweet, without being overly sweet.
Show mom some love on Mother’s Day – or treat yourself! – by whipping up this sweet Mexican-inspired dish that’s sure to please. Serve this skillet as a brunch appetizer or top with a scoop of vanilla ice cream, drizzled with honey, and sprinkle with ground cinnamon for a delicious dessert.
1 tablespoon canola oil
2 (15-ounce) cans whole corn kernels, drained
1 (14-ounce) can sweetened condensed milk
½ cup butter, softened
1/3 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons Clabber Girl baking powder
½ teaspoon salt
Vanilla ice cream (optional)
Ground cinnamon (optional)
Preheat oven to 350 degrees F.
Grease a 9-inch iron skillet with 1 tablespoon of oil; set aside.
In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy.
Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.
In a small bowl combine flour, baking powder, and salt.
Add flour mixture to corn mixture, beating just until combined.
Pour batter into prepared iron skillet.
Bake for 45 to 50 minutes or until a wooded toothpick inserted near the center comes out clean.
Transfer to wire rack and cool for about 1 hour or to room temperature.
Serve with ice cream, drizzled with honey, and sprinkle with cinnamon, if desired.