Sweet Corn Cake

Instructions:

1. Preheat the oven to 180°C (350°F) and grease a 20 cm round pan.
   (Optional: if using corn husks, line the pan over the greased surface.)

2. Blend the base
   Blend the corn, eggs, condensed milk, evaporated milk, butter, salt, and vanilla for 60–90 seconds until very smooth and creamy.

3. Add dry ingredients
   Add the flour and baking powder. Blend for only 10–15 seconds—just enough to combine (do not overmix).

4. Pour into the pan
   Pour the batter into the prepared pan and gently tap it 2–3 times on the counter to release air bubbles.

Baking options:

Without water bath (regular method):
5. Bake at 180°C for 50–65 minutes, until golden and a toothpick inserted comes out clean or with moist crumbs.

With water bath (for a moister texture):
6. Place the pan inside a larger tray with 2–3 cm of hot water.
Bake at 170°C (340°F) for 70–90 minutes.

7. Cool
   Let it rest for 15–20 minutes. Run a knife around the edges, unmold, and let cool completely so it sets.
   Slice when warm or fully cooled.

Enjoy your delicious corn cake! 🌽✨