Sweet Corn Cake

This recipe makes a sweet, crumbly side dish that the Hoffmans love to make with all sorts of Mexican food. It is slightly altered from one found at AllRecipes.com.

1/2 cup butter, softened
1/3 cup masa harina
1/2 cup frozen whole-kernel corn, thawed
15 oz can creamed corn
1/4 cup cornmeal
1/3 cup white sugar
1/4 tsp salt
1/2 tsp baking powder

Pre-heat oven to 350°F.

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed. Stir both kinds of corn 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 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water. Bake for 50-60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Yields: 6 servings

Time to make: 60-80 minutes

Source: Angela Hoffman

Published in: on September 2, 2009 at 4:07 am  Leave a Comment  
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