Sweet Corn Cake

A Mexican sweet corn cake with a spoon bread consistency.

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 1/2 cups frozen whole-kernel corn, thawed

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons heavy whipping cream

1/4 teaspoon salt

1/2 teaspoon baking powder

  1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  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.
  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.

Recipe from AllRecipes.com