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Sweet Corn Cakes
Sweet Corn Cakes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Savory cornbread with rich, creamy texture and sweet corn kernels.
Ingredients:
  • 0.5 cup butter, softened
  • 0.33333334326744 cup masa harina
  • 0.25 cup water
  • 1.5 cups frozen corn kernels, thawed
  • 0.25 cup cornmeal
  • 0.33333334326744 cup white sugar
  • 2 tablespoons heavy cream
  • 0.5 teaspoon baking powder
Instructions:
  • Preheat your oven to 375°F (190°C) for the perfect baking temperature.
  • In a medium bowl, use an electric mixer to whip the butter until creamy. Incorporate the masa harina and water until fully blended.
  • Blend the corn in a food processor until coarsely chopped. Stir in the cornmeal with the butter mixture. In a separate bowl, combine sugar, cream, salt, and baking powder. Mix everything together until well blended. Pour the batter into an ungreased 8x8 pan.
  • Cover the pan with foil and set it in a larger 9x13 inch pan filled 3/4 inch deep with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove the small pan from the water and allow to rest for 10 minutes before serving.

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