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Sweet Corn Cake Recipe

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This recipe for Sweet Corn Cake is from The Burrascano Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ c butter softened
⅓ c masa harina (corn flour)
¼ c water
1½ c frozen corn kernels, thawed
¼ c cornmeal
⅓ c white sugar
2 tbsp heavy cream
¼ tsp salt
½ tsp baking powder

Directions:
Directions:
Preheat oven to 375º

In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.

Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8"x8" pan.

Cover the pan with foil and place into a 9"x13" inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
This is very similar to what El Torito use to serve. It is great with enchiladas and rice.

 

 

 

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