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Cornmeal Pudding Cake

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner U.S.
Cornmeal Pudding Cake
Ingredients
  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1/3 cup white sugar
  • 1/4 cup cornmeal
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
Instructions
1
Preheat your oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
In a medium-sized bowl, use an electric mixer to cream together the butter until it reaches a smooth consistency. Gradually add in the masa harina, followed by the water, and continue to mix until everything is well incorporated.
3
Using a food processor, blend the thawed corn into chunky pieces. Combine this with the butter mixture and stir until they are fully merged.
4
In a separate bowl, whisk together sugar, cornmeal, cream, salt, and baking powder. Then, add this mixture to the masa harina mixture and stir until everything is evenly combined.
5
Pour the batter into an ungreased 8x8-inch baking pan and smooth out the top. Cover it with aluminum foil to prevent drying out during the cooking process.
6
Place the baking pan into a 9x13-inch baking dish, filling it about one-third of the way up with water. This will help create steam during baking.
7
Bake the mixture in your preheated oven for 50 to 60 minutes, or until it's cooked through.
8
Once the mixture is done baking, allow it to cool for 10 minutes. To make removal easier, use an ice cream scoop to carefully lift the edges of the pan and gently pry it loose.