Corn mantecada
Corn mantecada
Ingredients
A cup of fine cornmeal Andean Traditions
One teaspoon of Universal baking powder
One teaspoon of Universal vanilla essence
A cup of white flour Flor
Two cups of Akenton sugar
Half a cup of milk
Two cups of butter
Three eggs
a pinch of salt
JP products in this recipe
Preparation
In a bowl mix the butter and sugar until smooth and creamy, add the eggs one by one and continue mixing.
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Add the Universal vanilla essence without stopping stirring.
In another bowl, mix the Tradiciones Andinas fine corn flour, the Blanca Flor flour, the Universal baking powder and the salt.
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Without stopping beating, add the flours little by little.
Add the milk and continue beating until the mixture is homogeneous.
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Preheat the oven to 356 degrees Fahrenheit.
Let the mixture rest for a minute and then at maximum speed beat for 8 more minutes.
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In a non-stick baking dish add the mixture and bake for an hour.
Once ready, remove from the oven, let cool and serve.
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