Pan de Choclo

Method

Preheat oven to 180°C and grease a 23cm cake tin. Blend half the sweetcorn kernels with milk until semi-smooth, leaving some texture. Cream butter and sugar together until pale, then beat in eggs one at a time, adding vanilla extract. Fold in the blended corn mixture, then combine the cornmeal, flour, baking powder and salt before folding through gently along with the whole sweetcorn kernels. Pour into the prepared tin and bake for 40-45 minutes until a skewer inserted in the centre comes out clean and the top is golden. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.