Serves: 4
Total Calories: 388

1 1/4 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 cups fresh corn kernels, fresh or thawed, if frozen
1/4 cup milk
1/4 cup unsalted butter, at room temperature
2 tablespoons vegetable oil
3 tablespoons sugar
2 large eggs, separated

1. Position oven rack on upper third level. Preheat oven to 350°. Grease an 8-inch-square baking pan and line the bottom with parchment or waxed paper. In a large bowl, mix the flour, baking powder, and salt. Reserve.

2. In another bowl, using an electric mixer, beat the butter, oil, and sugar until fluffy. Add the egg yolks. Beat well. Beat in the blended corn. Add the dry ingredients and mix well. In a separate bowl, beat egg whites to soft peaks. Fold into the batter.

3. Turn the batter into the prepared pan and smooth the top. Bake 30 minutes or until a tester inserted into the center comes out clean. Let stand in the pan on a rack 10 minutes. Cut into 4 squares and then cut each square from corner to corner into triangles. Serve warm.

NOTE: If the top appears too pale when the cake is done, brown briefly, 30 to 45 seconds, under a hot broiler to make the top a little crusty. Watch carefully to prevent burning the top.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 388
Calories from Fat: 182

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