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salted butter, room temperature
In a medium bowl beat butter until creamy. Add corn flour and water and beat until well mixed. Stir in corn.
In a separate bowl, mix cornmeal, sugar, salt and baking powder. Add to corn mixture and stir to combine. Pour batter into an ungreased 8x8 pan. Cover tightly with aluminum foil.
Place 8x8 pan into a 9 x 13 baking pan that is filled 1/3 full with hot water.
Bake at 350 (175C) for 50-60 minutes. Allow to cool 10 minutes. Use an ice cream scoop to remove. Serve warm.