Name: Mexican Sweet Corn Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 0.5 cup unsalted butter; 0.333 cup masa harina; 0.25 cup water; 1.5 cups corn fresh; 0.25 cup cornmeal; 0.333 cup sugar; 2 tablespoons milk; 0.5 tsp baking powder; 0.25 tsp salt

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Mexican Sweet Corn Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat the oven to 350 degrees. In a large bowl, beat the butter until creamy. Add the masa harina and water, and beat until incorporated. Set aside.

Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.

In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine.

Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8×8" baking pan. Place the baking pan into a 13×9" baking dish with water filled up 1/3 of the way full. Cover the corn cake with foil.

Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.