Mexican Corn Cake - A Recipe By Annuradha Toshniwal (Vegetarian)
1 tin (460 gms) cream style sweet corn
1 tin (400 gms) or 2 cups condensed milk
1 and 1/4 cups cornmeal (makai ka atta)
1 tsp baking powder
1/2 cup butter
1/2 to 3/4 bottled soda water
sprinkling of paprika
Method - Melt the butter. Ass cornmeal, condensed milk, baking powder and sweet corn. Mix well. Gradually add soda water till the batter is of dropping consistency. Pour into a greased 8" by 8" glass baking dish. Sprinkle paprika on top. Bake at 240 degree c for 40 mins or till a skewer comes out clean. Serve slightly warm.
NOTE - Steam the cake to warm and serve in the dish itself. Serve as an accomplishment to Mexican dishes.