Sweet Corn Cake Popular Recipes

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Sweet Corn Cake

"A Mexican sweet corn cake with a spoon bread consistency."

Ingredients :

1/2 cup butter, softened
1/three cup masa harina
1/four cup water
1 half of cups frozen entire-kernel corn, thawed
1/four cup cornmeal
1/three cup white sugar
2 tablespoons heavy whipping cream
1/four teaspoon salt
half of teaspoon baking powder

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

In a medium bowl beat butter till it's far creamy. Add the Mexican corn flour and water and beat until properly blended.
Using a meals processor, procedure thawed corn, however leave chunky. Stir into the butter combination.
In a separate bowl, blend cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the manner with water.
Bake in a preheated 350 diploma oven F (one hundred seventy five ranges C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy elimination from pan.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook dinner it evenly, and make smooth-up less complicated.

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