Sweet Corn Cake

For this Mexican sweet corn cake recipe with spoonbread consistency, blend masa harina with cornmeal, sugar, butter, and cream for this 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
• boiling water for water bath

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Beat butter in a bowl with an electric mixer until creamy; beat in masa harina and ¼ cup water until well combined. Set aside.

Step 3

Place corn in the bowl of a food processor; pulse until still a bit chunky. Stir into butter mixture until incorporated; stir in heavy cream.

Step 4

Combine sugar, cornmeal, baking powder, and salt in a separate bowl; stir into corn mixture to combine.

Step 5

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

Step 6

Bake in the preheated oven for 50 to 60 minutes. Cool for 10 minutes. Scoop servings using an ice cream scoop.