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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Mexican Sweet Corn Cake Recipe

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This recipe for Mexican Sweet Corn Cake is from The Scott 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 cup butter, softened
⅓ cup masa harina
¼ cup water
1 ½ cups frozen whole-kernel corn, THAWED
¼ cup cornmeal
⅓ cup white sugar
2 tbsp heavy whipping cream
¼ tsp salt
½ tsp baking powder
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 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1h 15m
Personal Notes:
Personal Notes:
Double the recipe - it WILL get eaten!

 

 

 

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