MEXICAN SWEET CORN CAKE
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|1/2 c||butter, softened|
|1/3 c||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)|
|1/4 c||corn meal|
|2 Tbsp||heavy cream|
|1/2 tsp||baking powder|
East Hampton, NY (pop. 1,083)
Member Since Jun 2011
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.
Preheat oven to 350*
In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
Stir the blended corn into the butter mixture.
In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
Add that to the butter/corn mixture and stir until combined well.
Spread 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.