A Mexican sweet corn cake with a spoon bread consistency.
Original recipe makes 1 – 8×8 inch pan
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
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 15 mins
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 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 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.
Nutrition
Calories: 273 kcal
Carbohydrates: 27.9 g
Cholesterol: 47 mg
Fat: 18.1 g
Fiber: 2.1 g
Protein: 2.6 g
Sodium: 257 mg