Pamonha

By es123

Ingredients

• 5 ears of corn
• 1 14 ounce can sweetened condensed milk
• 1/2 cup coconut milk
• 4 tablespoons melted butter
• 3 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon

Details

Servings 10

Preparation

Step 1

1.Preheat oven to 350 degrees. Grease a 9 inch springform pan and wrap the outside securely with tin foil.
2.Working over a wide, shallow pan (I use a lasagna pan), cut the kernels off the corn cobs with a sharp knife. Scrape the cobs to extract the milky juice from the cob and add to the pan with the kernels. Reserve 1 cup of corn kernels.
3.In a blender, combine all ingredients except the reserved corn kernels. Blend until thoroughly mixed and almost smooth, about 1 minute. Stir in remaining kernels. Pour mixture into the springform pan and place on a baking sheet. Bake for about an hour and fifteen minutes, until the top of the cake is golden brown. Let cool before removing the sides from the pan.