Description
A Mexican sweet corn cake with a spoon bread consistency.
Ingredients
- ½ cup butter, softened
- ⅓ cup
- ¼ cup water
- 1 ½ cups frozen whole-kernel corn, thawed
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor
- process thawed corn
- but leave chunky. Stir into the butter mixture.
- In a separate bowl
- mix cornmeal
- sugar
- cream
- salt
- and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6