Sweet Corn Cake
As I mentioned earlier this week, we had my parents over for a Mexican night. My mom jokingly asked if I was making Sweet Corn Cake, that delicious, scoop-able side dish served with your meal at popular Mexican chain restaurants (Chevy’s being my favorite). I had seen recipes for this in the past, and even made one from a packet before, so I decided we would have it for dessert.
I found this recipe
and decided to make a few adjustments, namely cutting the amount of butter in half. I had never heard of masa harina, but a little Googling informed me that it’s a Mexican corn flour, and surprisingly I found it in my grocery store next to the Mexican grocery items!
This corn cake was so yummy! It was the perfect ending to our wonderful Mexican feast!
Sweet Corn Cake
4 tablespoons butter, softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 14-ounce can cream-style corn
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons milk
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350F.
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 the corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, milk, salt, and baking powder. Add to corn flour mixture and stir to combine.
4. Pour batter into an ungreased 8 x 8-inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9×13 inch baking dish that is filled 1/3 of the way with water.
5. Bake for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.