Friday, April 10, 2009

Sweet Corn Cake

The secret to this is to not over cook it or under cook it. It needs to be juusssstttt right!


  • 1/2 c. butter, softened
  • 1/3 c. masa harina
  • 1/4 c. water
  • 1 1/2 c. frozen whole-kernel corn, thawed
  • 1/4 c. cornmeal
  • 1/3 c. white sugar
  • 2 TBS heavy whipping cream
  • 1/4 tsp salt
  • 1/2 tsp baking powder


  1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
  2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
  3. 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 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 way with water.
  4. Bake in a preheated 350 degree oven F oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

**This is to keep it from burning. I use a Pampered Chef 8x8 stone to bake this, and it comes out perfect if I don't pull it out to soon.

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