Torta de Elote Hondureña

Step by stepInstructions

1. Blend the corn kernels in a food processor until coarsely pureed, leaving some texture
2. Cream the butter with the sugar until light, then beat in the eggs one at a time
3. Stir in the corn puree, milk, vanilla, and cinnamon until combined
4. Whisk the flour, baking powder, and salt together, then fold into the corn mixture
5. Pour the batter into a buttered nine-inch baking dish and bake at three hundred fifty degrees F for forty-five to fifty-five minutes, until golden and set in the center
6. Cool for fifteen minutes and serve warm, plain or with a drizzle of cream