Pastel De Elote (‘corn-on-the-cob Cake’)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 5 | Cobs of sweet corn | |
| 100 | g | Butter |
| 100 | g | Cream cheese |
| 5 | Eggs | |
| Cinnamon or vanilla |
INSTRUCTIONS
Put everything in the blender and combine well, but not to a perfectly smooth puree, there should be little chunks of corn discernible. Pour into a greased tin and bake for 1 hour in a medium oven. Serve with warmed syrup poured over it. This is light, yet substantial, and has a unique flavour. The syrup can be flavoured with cinnamon or vanilla too. The corn should be the sweetest and freshest available, since the recipe contains no additional sugar or starch other than what the corn provides. Sarah Hoskin usp1001@aberdeen.ac.uk From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1417
Calories From Fat: 1228
Total Fat: 139.1g
Cholesterol: 1255mg
Sodium: 687mg
Potassium: 507mg
Carbohydrates: 5.9g
Fiber: 0g
Sugar: 4.2g
Protein: 38.2g