Mexican Corn Cake
Author: Nikki
  • ½ cup butter, softened
  • ⅓ cup masa harina
  • ¼ cup water
  • 1-1/2 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
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, cream butter.
  3. Add Mexican corn flour and water. Beat until well mixed.
  4. Place corn in a food processor and pulse to chop while still leaving corn slightly chunky. Stir corn mixture into the butter mixture.
  5. In a separate small bowl, combine cornmeal, sugar, cream, salt, and baking powder and mix until well combined. Add to corn/flour mixture and stir to combine.
  6. To cook this, it needs to be cooked in a water bath in the oven. To accomplish this, pour batter into an ungreased 8x8 inch baking pan. Smooth the batter evenly in dish and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. I find it easiest to do this while the 9x13 inch baking dish is already in the oven to eliminate the spilling over potential when transferring.
  7. Bake at 350 degree F for 50 to 60 minutes.
  8. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Recipe from All Recipes
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