Cinnamon Creamy Corn Cake

Very tender and moist. There's no other way to describe this unusual cake. The original Mexican version is made with a lot of butter and eggs, which have been replaced by cream style corn

• Ready In: 50 mins
• Serves: 12

Ingredients

• Topping

• 2  teaspoons sugar
• 1⁄4 teaspoon ground cinnamon

• Cake

• 3⁄4 cup yellow cornmeal
• 3⁄4 cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1 (16 ounce)  cream-style corn
• 2⁄3 cup sugar
• 3  egg whites
• 1  tablespoon vanilla extract

Directions

1. Preheat over to 350 degrees.
2. Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
3. Combine topping ingredients in a small bowl or custard cup. Set aside.
4. In a large bowl, sift together cornmeal, flour, baking powder, cinnamon and salt.
5. In a blender container, combine remaining cake ingredients. Blend until almost smooth. Add to dry mixture. Mix until all ingredients are moistened. Spoon into prepared pan. Sprinkle topping evenly over cake.
6. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
7. Cut into squared to serve. Refrigerate leftovers.