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Sweet Corn Cake Recipe

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This recipe for Sweet Corn Cake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. butter, softened
1/3 c. masa harina
1/4 c. water
1 1/2 c. frozen whole-kernel corn, thawed
1/4 c. cornmeal
1/3 c. white sugar
2 tbsp. heavy whipping cream

Directions:
Directions:
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13" baking dish that is filled a third of the way with water. Bake in a preheated 350 F oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Personal Notes:
Personal Notes:
Not quite as good as Don Pablo's, but pretty good! I'd recommend only baking 50 minutes and leaving it in the water bath during the cool-down time.

 

 

 

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