SWEET MEXICAN CORN CAKE

By TAMMY-6

Ingredients

• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1-1/2 cups 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

Details

Servings 1
Adapted from chef-in-training.com

Preparation

Step 1

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 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree F oven for 50 to 60 minutes.
Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.