mexican sweet corn cake
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.
prep time
15 Min
cook time
55 Min
method
---
yield
6 serving(s)
Ingredients
- 1/2 cup butter, softened
- 1/3 cup masa harina(corn flour)
- 1/4 cup water
- 1 1/2 cups whole kernel corn( i use fresh or thawed frozen but i am sure canned will be ok too)
- 1/4 cup corn meal
- 1/3 cup sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
How To Make mexican sweet corn cake
-
Step 1Preheat oven to 350*
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Step 2In a blender or food processor give corn a whirl to chop it up a bit but still leave it somewhat chunky.
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Step 3Beat butter in medium bowl until creamy. Add masa harina and water and beat until mixed well.
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Step 4Stir the blended corn into the butter mixture.
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Step 5In a seperate bowl combine corn meal,sugar,heavy cream,baking powder and salt.
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Step 6Add that to the butter/corn mixture and stir until combined well.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Vegetables
Category:
Other Side Dishes
Category:
Cakes
Category:
Puddings
Category:
Other Desserts
Category:
Other Breads
Category:
Side Casseroles
Diet:
Vegetarian
Keyword:
#corn
Keyword:
#sidedish
Keyword:
#corncake
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