Description
This tender and delicious cornbread cake can be served for breakfast, lunch or dinner. To serve, scoop out each portion with an ice cream scoop or rounded spoon.
Ingredients
- ½ cup butter, softened
- ⅓ cup masa harina
- ¼ cup water
- 1 ½ cups frozen corn kernels, thawed
- ¼ cup cornmeal
- ⅓ cup white sugar
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl
- beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
- Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl
- mix together the sugar
- cream
- salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8×8 pan.
- Cover the pan with foil and place into a 9×13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes
- until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 8