Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Sweet Mexican Corn Cake

4.7
Save
Rate
Tap to rate
PREP TIME
30 min
COOKING TIME
50 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dessert
Sweet Mexican Corn Cake
Ingredients
  • 1/2 cup butter, softened
  • 1/3 cup masa harina
  • 1/4 cup water
  • 2 cups frozen corn, thawed, divided
  • 1/4 cup cornmeal
  • 1/3 cup white sugar
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Instructions
1
Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius, if you prefer metric).
2
Using an electric mixer, combine butter in a medium-sized bowl and beat it until it reaches a smooth, creamy consistency. Next, blend butter with masa harina using the electric mixer until you achieve a uniform mixture.
3
In a blender, puree 1 cup of corn until it's smooth. Combine the blended corn with the remaining 1 cup of corn and masa harina mixture, stirring until everything is well incorporated.
4
In a separate bowl, mix together sugar, cream, baking powder, and salt until you have a smooth, consistent mixture. Pour this mixture into the corn mixture, stirring to combine everything.
5
Spoon the corn batter into an ungreased 8-inch square baking dish and smooth out the top using a spatula. Cover the dish with aluminum foil to prevent drying.
6
Fill a 9x13-inch casserole dish with hot water, leaving about one-third of the space empty. Place the covered 8-inch square dish into the water bath.
7
Bake your cake in a preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the dish from the water bath and let it cool for 10 minutes.