Description
This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy’s. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do!
Ingredients
- ½ cup butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 2 cups frozen corn, thawed, divided
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a medium bowl with an electric mixer until creamy. Beat masa harina and water into creamed butter until smooth.
- Place 1 cup corn in a blender; blend until smooth. Stir blended corn
- remaining 1 cup corn
- and cornmeal into masa harina mixture.
- Mix sugar
- cream
- baking powder
- and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil.
- Fill a 9×13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean
- 50 to 60 minutes. Remove 8×8-inch dish from water bath and let cool for 10 minutes.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 8