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Mexican Corn Cake
  • 1 tablespoon butter, softened
  • 3 cup fresh sweet corn kernels or frozen whole kernel corn, thawed
  • 1 14 oz. can sweetened condensed milk
  • ½ cup butter, softened
  • ½ cup sugar
  • 4 eggs (room temperature)
  • 1 cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • cinnamon or vanilla ice cream
  • honey (optional)
  • ground cinnamon (optional)
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