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    You are in: Home / Recipes / Guatemalan Corn Cake Recipe
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    Guatemalan Corn Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on August 11, 2014

      I'm from and live in Guatemala and this cake isn't from Guatemala, it's just a doctored cake with sweet corn kernels :/

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    • on June 27, 2010

      Very good! I would take the corn in the blender suggestion next time because it was hard to mash. I made this into cupcakes for my son's culture day at school. The kids liked them.

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    • on February 05, 2010

      Very good cake. Made it for a scouting event and all the girls loved it.

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    • on June 01, 2009

      Wonderful cake! My daughter made it for a Spanish project at school and the kids just loved it. She put the corn in the blender instead of mashing it. She used a 15 oz. can of corn instead of a 8.5 oz. She added .25 cup milk. We didn't have a yellow cake mix, so we used white. We got 22 servings out of it! Great recipe!

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    • on June 13, 2008

      This recipe is a winner! I only changed the canned corn for 3 fresh corns (in the husk from the store) and grated them. Also, I mixed the dry ingredients first, then I added the rest. My husband and co-workers love it.

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    • on May 05, 2005

      i love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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    • on May 23, 2002

      I think that this is a great cake it tastes just like a pound cake!!!

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    Nutritional Facts for Guatemalan Corn Cake

    Serving Size: 1 (73 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 255.0
     
    Calories from Fat 107
    42%
    Total Fat 11.9 g
    18%
    Saturated Fat 1.8 g
    9%
    Cholesterol 53.5 mg
    17%
    Sodium 364.8 mg
    15%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 20.5 g
    82%
    Protein 3.2 g
    6%

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