Mexican Sweet Corn Cake

Name: Mexican Sweet Corn Cake
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 1 cup unsalted butter, softened; 2/3 cup masa harina (corn flour); 1/2 cup water, plus more for water bath; 1 cup sweet corn, roughly chopped (I get my sweet corn in the freezer section at Costco); 1/2 cup yellow cornmeal; 2/3 cup sugar; 1-1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 4 tablespoons whole milk (or heavy cream)

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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 6

Cost: $4.72 /serving

Author : Laurie McNamara

corn masa harina sweet corn

Ingredients

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1 cup unsalted butter, softened2/3 cup masa harina (corn flour)1/2 cup water, plus more for water bath1 cup sweet corn, roughly chopped (I get my sweet corn in the freezer section at Costco)1/2 cup yellow cornmeal2/3 cup sugar1-1/2 teaspoon baking powder1/2 teaspoon kosher salt4 tablespoons whole milk (or heavy cream)

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Instructions

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Step 1

Preheat your oven to 350°.

Step 2

In a large bowl beat the two sticks of butter until fluffy and light in color.

Step 3

Add in the masa and the water and mix with an electric hand mixer until combined.

Step 4

Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined.

Step 5

Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an un-greased 8x11 glass baking dish and spreading it smooth and evenly.

Step 6

Cover tightly with foil and place the dish into a 9x13 baking dish and then fill the (9x13 pan) 1/3 of the way with water.

Step 7

Place the corn cake into your preheated oven to bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.

Step 8

Use a spoon or ice cream scoop to dish and serve.