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Sweet Mexican Corn Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, softened
- 1 cup white sugar
- 8 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 4 cups fresh corn kernels
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|Serving Size 1/16 of a recipe|
|Amount Per Serving|
|Total Fat 21.4g|
|Saturated Fat 12.4g|
|Total Carbohydrate 47.8g|
|Dietary Fiber 1.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|