Love that sweet corn cake that your favorite Mexican restaurant serves? Than why not make it at home...so easy and SO good. I like to serve it with a spicy dinner...although I am told it is served as a dessert as well.
masa harina(corn flour)
1 1/2 c
whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
1Preheat oven to 350*
2In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
3Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
4Stir the blended corn into the butter mixture.
5In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
6Add that to the butter/corn mixture and stir until combined well.
7Spread into 8x8 square pan and cover with foil. Put the 8x8 pan into a 9x13 pan and add water to about 1/3 of the way up the 8x8 pan. Bake for 50-60 minutes. Cool for about 10 minutes and serve by scooping it out either with a spoon or ice cream scoop.