Sweet Corn Cake

A Mexican sweet corn cake recipe with spoonbread consistency. Blend masa harina with cornmeal, sugar, butter, and cream for this luscious pudding-cake.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 273 Calories

Ingredients

• 2 tablespoons heavy whipping cream
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup butter, softened
• 0.25 cup water
• 0.33333334326744 cup white sugar
• 0.25 cup cornmeal
• 0.33333334326744 cup masa harina
• 1.5 cups frozen whole-kernel corn, thawed

Recipe Instructions

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. Set aside.

Step 3

Process corn in a food processor, but leave chunky. Stir into butter mixture until incorporated.

Step 4

Mix sugar, cornmeal, cream, baking powder, and salt together in a separate bowl until well blended. Add to masa harina mixture and stir to combine.

Step 5

Pour batter into an ungreased 8x8-inch baking pan; smooth the top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Fill the baking dish with water to a third of the way up the sides of the baking pan.

Step 6

Bake in the preheated oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from the pan.