Corny cake

So I don’t like kernel corn. I pick it out of dishes to make them palatable. I eat most foods, don’t like onions, accepted them cooked because they lost most of the flavor, but don’t buy them as an independent, where I take care of myself.

I saw that corn cake was a Mexican dessert, so I made up a version that doesn’t have corn kernels. The jury is still out, and this version has one difference from the version I made, because I think it will improve the recipe. If I keep playing with this erudic compulsion, I’ll add amendments later. Anyways on to the recipe.

Ingredients:

• 1 1/3 cups all purpose flour
• 1/2 cups masa harina
• 1/3 cups cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 14 oz can sweetened condensed milk
• 1/4 cups unsalted butter melted and cooled
• 1/4 cups extra virgin olive oil
• 1/3 cups heavy whipping cream
• 2 large eggs
• 1/3 cups granulated sugar

Instructions:

1. Mix flour, masa, baking powder, and salt in medium sized bowl.
2. Whisk together dry ingredients.
3. Place eggs and sugar in medium bowl of stand mixer.
4. With whisk attachment beat on medium speed until frothy, about 7-8 minutes.
5. Add butter, olive oil, cream, and sweetened condensed milk.
6. Mix until homogenized.
7. Add dry ingredients, a little at a time, until everything is mixed well.
8. Butter and flour a 9 inch round cake pan.
9. Preheat oven to 350 degrees.
10. Bake for 40 to 45 minutes until center is no longer liquid.
11. Dust with powered sugar.
12. Enjoy.