Corn Pudding (Budín de Elote)

Preheat your oven to 180°C (350°F). Lightly grease a 20x20 cm (8x8 inch) baking dish with a small amount of unsalted butter.

In a blender, combine the fresh corn kernels, Mexican crema, eggs, grated piloncillo, melted unsalted butter, and vanilla extract. Blend until the mixture is mostly smooth but still retains some texture from the corn.

In a separate large bowl, whisk together the all-purpose flour, baking powder, ground Mexican cinnamon, and fine sea salt until well combined.