Sweet Corn Cake


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 tablespoons heavy whipping cream
¼ teaspoon salt
½ teaspoon baking powder


Step 1 ) In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Step 2) Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

Step 3) 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.

Step 4 ) 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.

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