This Mexican-inspired sweet corn cake makes a savory side dish with a spoonbread consistency.
Ingredients
- ½ cup butter, softened
- 1/3 cup masa harina
- ¼ cup water
- 1 ½ cups frozen whole-kernel corn, thawed
- 1/3 cup white sugar
- ¼ cup cornmeal
- 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
- ½ teaspoon baking powder
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Beat butter in a medium bowl until creamy. Add masa harina and water and beat until well mixed.
Step 3
Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture.
Step 4
Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine.
Step 5
Pour batter into an ungreased 8×8-inch baking pan. Smooth batter and cover with aluminum foil. Place the pan into a 9×13-inch baking dish that is filled a third of the way up the side of the baking pan with water.
Step 6
Bake in the preheated oven for 50 to 60 minutes.
Step 7
Allow it to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 273 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat11g | 55% |
Cholesterol48mg | 16% |
Sodium257mg | 11% |
Total Carbohydrate28g | 10% |
Dietary Fiber2g | 8% |
Total Sugars13g | |
Protein3g | |
Vitamin C3mg | 14% |
Calcium41mg | 3% |
Iron1mg | 5% |
Potassium153mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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