This recipe is from Josefina Velázquez de León’s Cocina economica of 1947. The cookbook belonged to my grandmother. I grew up eating this corn cake as a snack.

Josefina Velázquez de León (1899-1968) was an entrepreneurial author, teacher, and cook who raised funds for social causes and empowered women within the domestic sphere of the kitchen. She created an empire unheard of in the mid-20th century. Cocina economica was one of her most popular cookbooks and was commonly gifted to brides to be.

Mexican cornbread is sweeter and more creamy than its American counterpart. Think of it as more of a mousse than a cake and get ready to fall in love.

5 ears of fresh corn, husked
5 eggs, separated
1 cup sugar
2 sticks unsalted butter, melted
1 cup Mexican crema or heavy whipping cream
1/2 cup rice or all-purpose flour
1 tablespoon instant yeast
pinch salt
2 tablespoons breadcrumbs
powdered sugar and ground cinnamon for dusting

Preheat oven to 350° F. Butter a 9x13-inch baking dish.

Place the corn in a food processor and puree until smooth. Set aside.

In a large bowl, whisk the egg yolks and sugar. Whisk in the melted butter and Mexican crema. Add the corn puree and whisk until incorporated.

In a separate bowl, mix the flour with a pinch salt and yeast. Whisk into the corn batter just until incorporated.

In the bowl of a standing mixer equipped with the paddle attachment, beat the egg whites to stiff peaks. Gently fold the beaten whites into the corn batter and pour into a buttered baking dish.

Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.

Serve warm or at room temperature.

Serves 12