Sweet Corn Cake Cooking method
Corn cake recipe INGREDIENTS
• 1/2 cup butter, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen whole-kernel corn, thawed
• 1/4 cup cornmeal
• 1/3 cup white sugar
• 2 tablespoons heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon 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 (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.
Your Corn cake recipe is ready now
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