Sweet Corn Cake

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Ingredients

  • ½ cup butter, softened
  • ⅓ cup masa harina
  • ¼ cup water
  • 1 ½ cups frozen whole-kernel corn, thawed
  • ¼ cup cornmeal
  • ⅓ cup white sugar
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

    • Directions

  • Step 1

    In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

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  • Step 2

    Using a food processor,process thawed corn, but leave chunky. Stir into the butter mixture.

  • Step 3

    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.

  • Step 4

    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.

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