Sweet Corn Cake

Without "WATER BATH" & Single recipe

With "WATER BATH" for 50 minutes and then broil for 10 minutes - Double Recipe

YES! Just like the corn cake from El Torito but BETTER! Suggest doubling the recipe because this will be the first thing to go at your next fiesta. 

Ingredients:

1/2 cup butter, softened (1 stick)

1/3 cup masa harina = Mexican Corn Flour (Brand Name: Maseca)

1/4 cup water

1 1/2 cups of frozen whole-kernel corn, thawed

1/4 cup cornmeal

1/3 cup of white sugar

2 tablespoons heavy whipping cream

1/4 teaspoon salt

1/2 teaspoon baking powder


Directions:

1. In a medium bowl, beat butter until creamy. Add the Masa Harina (corn flour) and water. 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, and baking power. Add to corn flour mixture and stir to combine. Pour batter in an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil.

4. Place pan into a 9x13 inch baking dish that is filled a third of the way with water. If you don't want it super moist, then don't use the water bath or put foil over it. If you don't use a water bath, it will come out a little crispy along the edges which is not a bad thing.

5. Bake in preheated 350 degree oven for 50-60 minutes. Allow to cool for 5 minutes. Use a butter ball scoop or ice cream scoop for easy removal from pan.

Serve with your favorite Mexican meal alongside Tamales, Tacos, or Enchiladas. *Double this recipe, because everyone will want seconds!