Sweet Corn Cake
This is quite possibly Heather's favorite dish. We can't make Chipotle Shrimp Tacos without this as an accompanying side, but it goes swimmingly with so much more!
Equipment
- Food Processor
- Mixer
- Oven
- 8x8 in Baking Pan
- 9x13 in Baking Pan
Ingredients
- ½ C Salted Butter Softened
- ⅓ C Masa Harina
- ¼ C Water
- 1 ½ C Frozen Whole-Kernal Corn Thawed
- ¼ C Cornmeal
- ⅓ C Sugar
- 2 Tbsp Heavy Whipping Cream
- ¼ Tsp Salt
- ½ Tsp Baking Powder
Instructions
- 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 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350° oven for 50-60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop to remove from pan.
Tried this recipe?Let us know how it was!