Pastel De Elote: Mexican Sweet Corn Cake
INGREDIENTS
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1 1/2 C. corn kernels
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1/4 C. fine yellow cornmeal
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One 14-ounce can sweetened condensed milk
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1/4 C. plain whole-milk yogurt
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1 1/4 C. plus 2 T. all-purpose flour
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2 T. cornstarch
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2 t. baking powder
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1/2 t. kosher salt
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2 large eggs plus 2 egg yolks
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1/2 C. grapeseed or other neutral oil
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Powdered sugar for garnish
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