Pan de Harina de Maiz

Method

Preheat the oven to 180°C and grease a 20cm round cake tin. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In another bowl, beat the eggs with the milk and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just incorporated, then fold in the fresh corn kernels gently. Pour the batter into the prepared tin and smooth the top. Bake for 35-40 minutes until a skewer inserted into the centre comes out clean and the top is golden brown. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.