Chi-Chi's Sweet Corn Cake

By NicoleS

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/3 cup masa harina (mexican corn flour used to make tortillas, found next to flour at the supermarket)
• 1/4 cup water
• 1 1/2 cups frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 Tbsp. heavy cream
• 1/4 tsp. salt
• 1/2 tsp. baking powder

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375°.

Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.

Put the defrosted corn into a food processor and coarsely chop the corn on low speed (still leaving some whole kernels). Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal. Combine.

In another bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour the corn batter into an ungreased 8x8" pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through.

When done, remove the small pan and let sit for 10 minutes. To serve, scoop out each portion with a rounded spoon.