Sweet Corn Cake Recipe

Sweet Corn Cake

Ingredients:

½ cup softened butter

1/3 cup masa harina (Mexican corn flour)

¼ cup water

1 ½ cups frozen whole-kernel corn, thawed

¼ cup cornmeal

1/3 cup white sugar

2 tbsp. heavy whipping cream

¼ tsp. salt

½ tsp. baking powder

In a medium bowl, beat butter until it’s creamy.  Add the corn flour and water and beat until well mixed.  Using a food processor, process the corn, but leave it chunky.  Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder.  Add to corn flour mixture and stir.  Pour batter into an ungreased 8×8 inch baking pan.  Smooth batter and cover with foil.  Place pan into a 9×13 inch baking dish that’s filled 1/3 way with water.

Bake at 350 for 50-60 minutes.  Allow 10 minutes to cool.