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Sweet Corn Cake




Source of Recipe


Internet


List of Ingredients




1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoon heavy cream
1/4 teaspoon salt
1/2 teaspoon baking powder


Recipe



Serving Size : 8

Preheat the oven to 375 degrees F. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put the defrosted corn into a blender or food processor and, with short pulses, coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harina mixture. Add the cornmeal to the mixture. Combine.

In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well-blended, pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8x8-inch baking pan. Smooth the surface of the batter with a spatula. Cover the pan with aluminum foil. Place this pan into a 13x9-inch pan filled one-third of the way up with hot water. Bake for 50 to 60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

NOTE:
Masa harina is a Mexican corn flour found near the flour in the supermarket.