Sweet Corn Cake

This little couple of bites is what is often served as a garnish to many Mexican meals and is often utilized by Mexican Restaurants. Watch the step-by-step video on AllRecipes.com. Prep 15 m Cook 1 h Ready In 1 h 15 m
Photo by Louise H.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allrecipes.com

Ingredients

  • 1/2

    cup butter, softened

  • 1/2

    cup masa harina

  • 1/4

    cup water

  • 1 1/2

    cups corn frozen whole-kernel corn, thawed

  • 1/4

    cup cornmeal

  • 1/3

    cup white sugar

  • 2

    tablespoons heavy whipping cream

  • 1/4

    teaspoon salt

  • 1/2

    teaspoon baking powder

Directions

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: