- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- 8 ears Sweet White Corn, husks removed
- 1 3/4 c. Butter, softened
- 5 Eggs
- 1 (14 oz.) can Sweetened, Condensed Milk
- 1/2 c. Whole Milk
- 2 c. All-Purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Cinnamon
- 1/4 tsp. Salt
Preheat oven to 350 degrees. Thoroughly grease and flour a 9" cake pan, then set in freezer until needed.
Using a sharp knife, carefully slice kernels from corn cob. Transfer to a blender and puree with eggs, condensed milk, and whole milk until smooth. In a bowl, beat softened butter until whipped and creamy; pour in corn mixture and beat until combined.
Sift flour, cinnamon, and salt together in a large bowl, then slowly mix into wet ingredients. Pour batter into a greased pan and bake for about 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for about 15 minutes in the pan before transferring to a wire rack to finish cooling.