Mexican · Dessert
Sweet Corn Cake Bars
A lightened take on Mexican sweet corn cake (pan de elote), swapping butter and condensed milk for greek yogurt, skim milk and lowfat cottage cheese while masa harina keeps the true corn flavor and tender crumb intact.
$0
12 minsPrep
25 minsCook
52 minsTotal
EasyLevel
Nutrition per serving
151Calories
6.2gProtein
3gFat
25.5gCarbs
7.3gSugar
2.5gFiber
367mgSodium
44mgChol
1.4gSat Fat
147mgPotassium
79mgCalcium
0.7mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager
local
Atole de Elote
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line a 10x10cm (4x4 inch) baking tin with parchment.
2
In a bowl whisk together the masa harina, cornstarch, coconut flour, baking powder, salt and cinnamon.
3
In a separate bowl blend the cottage cheese until smooth, then whisk in the greek yogurt, skim milk, beaten egg and sugar until fully combined.
4
Fold the wet mixture into the dry ingredients until just smooth with no lumps, being careful not to overmix.
5
Pour the batter into the prepared tin and spread it level with a spatula.
6
Bake for 24-26 minutes until the top is set, lightly golden at the edges and a skewer inserted in the centre comes out clean.
7
Cool in the tin on a wire rack for 15 minutes before lifting out and slicing into 1 square for serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g fine ground masa harina
- 0.3 oz8g cornstarch
- 1.1 oz30g plain full-fat greek yogurt
- 1.1 oz30g skim milk
- 1/21/2 eggs, beaten (22g)
- 0.4 oz10g sugar white
- 0.1 oz4g for coconut flour substitution note cornstarch
- 0.2 oz6g coconut flour
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0 oz1g cinnamon ground
- 0.7 oz20g blended smooth cottage cheese lowfat
