Sweet Corn Cake
Description
For this Mexican sweet corn cake recipe with spoonbread consistency, blend masa harina with cornmeal, sugar, butter, and cream for this pudding-cake.
Ingredients
•
1/2 cup butter, softened
•
1/3 cup masa harina
•
1/4 cup water
•
1 1/2 cups frozen whole-kernel corn, thawed
•
2 tablespoons heavy whipping cream
•
1/3 cup white sugar
•
1/4 cup cornmeal
•
1/2 teaspoon baking powder
•
1/4 teaspoon salt
•
boiling water for water bath
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Beat butter in a bowl with an electric mixer until creamy; beat in masa harina and ¼ cup water until well combined. Set aside.
3
Place corn in the bowl of a food processor; pulse until still a bit chunky. Stir into butter mixture until incorporated; stir in heavy cream.
4
Combine sugar, cornmeal, baking powder, and salt in a separate bowl; stir into corn mixture to combine.
5
Pour batter into an ungreased 8x8-inch baking pan; smooth top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Add enough boiling water to the baking dish to come one-third up the sides of the baking pan.
6
Bake in the preheated oven for 50 to 60 minutes. Cool for 10 minutes. Scoop servings using an ice cream scoop.