This recipe yields individual Creamy Corn and Cheese Mini Cakes, inspired by the popular Mexican dish “Pan de Elote Cremoso con Queso.” These small cakes offer a delightful combination of sweet corn, creamy texture, and savory cheese, baked to a golden-brown perfection. Unlike a traditional corn cake that might be denser, these mini cakes are designed to be moist and almost pudding-like in the center, thanks to the inclusion of ingredients like cream cheese, condensed milk, or a generous amount of corn itself. The addition of cheese, typically a melting variety such as Oaxaca, mozzarella, or even a mild cheddar, provides a savory counterpoint to the sweetness of the corn, creating a balanced and flavorful treat. The batter typically consists of fresh or frozen corn kernels (often blended or partially pureed to enhance the creamy texture), flour, sugar, eggs, butter or oil, and a leavening agent like baking powder. The cheese is usually incorporated into the batter or sprinkled on top before baking, allowing it to melt beautifully and add a savory crust or gooey pockets within the cake. These mini cakes are baked in individual ramekins or muffin tins until they are golden around the edges and set in the center. They can be enjoyed warm or at room temperature and are perfect as a unique appetizer, a side dish, or even a light dessert. The combination of sweet corn and savory cheese is a classic pairing in Mexican cuisine, and these creamy mini cakes offer a delicious and convenient way to experience this flavor profile. The image shows four individual round cakes baked in aluminum foil pans. The cakes have a golden-brown surface with visible chunks of yellow corn and melted white cheese scattered throughout. The texture appears moist and slightly dense.
The texture of Creamy Corn and Cheese Mini Cakes is expected to be moist and tender, almost pudding-like in the center due to the blended corn and creamy ingredients. The cheese adds a melted, gooey texture and a slightly chewy bite, while the edges of the cakes are likely to be lightly golden and slightly firmer.
The flavor profile is a delightful balance of sweet and savory. The natural sweetness of the corn is complemented by the rich, creamy notes from ingredients like cream cheese or condensed milk, and the savory, slightly salty taste of the melted cheese.
Creamy Corn and Cheese Mini Cakes are a unique and flavorful treat, perfect as an appetizer, side dish, or light dessert, offering a delicious combination of sweet corn and savory cheese.
The preparation involves blending corn with creamy ingredients, mixing with flour, sugar, eggs, and cheese, and then baking in individual molds until golden brown and set.
Ingredients:
- 2 cups fresh or frozen corn kernels (if frozen, thawed)
- 4 ounces cream cheese, softened
- ½ cup condensed milk
- ½ cup granulated sugar
- 2 large eggs
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup shredded cheese (Oaxaca, mozzarella, mild cheddar, or a blend)
- ¼ cup unsalted butter, melted (optional, for added richness)
Equipment:
- Blender or food processor
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Four individual round baking pans (approximately 5-6 inches in diameter) or muffin tins
Instructions:
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and lightly flour four individual round baking pans or line muffin tins with paper liners.
- Blend the Corn: In a blender or food processor, combine 1 ½ cups of the corn kernels, softened cream cheese, and condensed milk. Blend until smooth. You may need to scrape down the sides a few times to ensure everything is well incorporated.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the blended corn mixture, granulated sugar, and eggs until smooth. Stir in the melted butter (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or electric mixer on low speed until just combined. Be careful not to overmix.
- Fold in Corn and Cheese: Gently fold in the remaining ½ cup of whole corn kernels and about ¾ of the shredded cheese into the batter.
- Fill the Pans: Divide the batter evenly among the prepared baking pans or muffin tins.
- Top with Cheese: Sprinkle the remaining shredded cheese evenly over the tops of the mini cakes.
- Bake: Bake in the preheated oven for 20-25 minutes for individual round pans, or 18-22 minutes for muffin tins, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The center should be set but still slightly moist.
- Cool Slightly: Let the mini cakes cool in the pans for a few minutes before carefully transferring them to a wire rack to cool completely or serve warm.
- Serve: These Creamy Corn and Cheese Mini Cakes can be enjoyed warm or at room temperature. They make a unique appetizer, a delicious side dish, or a light and flavorful snack.
Enjoy these delightful Creamy Corn and Cheese Mini Cakes! The combination of sweet corn and savory cheese in a moist, cake-like form is sure to be a hit.