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Sweet Corn Cake
Sweet Corn Cake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Indulgent Mexican corn cake: blend masa harina, cornmeal, sugar, butter, and cream for a deliciously sweet treat.
Ingredients:
  • 0.5 cup butter, softened
  • 0.33333334326744 cup masa harina
  • 0.25 cup water
  • 1.5 cups frozen whole-kernel corn, thawed
  • 0.33333334326744 cup white sugar
  • 0.25 cup cornmeal
  • 2 tablespoons heavy whipping cream
  • 0.25 teaspoon salt
  • 0.5 teaspoon baking powder
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, cream the butter until smooth. Mix in the masa harina and water until fully combined.
  • Pulse thawed corn in a food processor until it's chunky, then fold it into the butter mixture.
  • Combine sugar, cornmeal, cream, salt, and baking powder in a separate bowl, then stir into the masa harina mixture until well combined.
  • Transfer batter into an ungreased 8x8-inch baking pan, smooth it, cover with foil. Set the pan inside a 9x13-inch baking dish filled a third of the way up with water.
  • Place in the oven and bake for 50-60 minutes until golden brown.
  • Let it cool for 10 minutes, then effortlessly scoop it out of the pan using an ice cream scoop.

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