Tuesday, May 22, 2012

Mexican Sweet Corn Cake

So we made corn bread with corn....it was good - but ours came out in crumbles instead of pieces :)  Could be because I used baking SODA instead of baking POWDER - and apparently, those are different and shouldn't be used in place of one another :)  Could be why ours was a little runny....We made this with Taco Soup and they went really good together!

1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn

Preheat oven to 350.

Combine butter, masa harina, and milk in a medium sized bowl and beat until creamy.

Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.  Place corn in food processor (I leave mine frozen) and pulse until roughly broken up.  Add water and corn to bowl and mix until combined.

Spread mixture in an ungreased 8×8 inch pan and top with foil.  Place 8×8 pan inside a 9×13 inch pan and place both pans in oven.  Pour hot water in 9×13 inch pan just until it goes about an inch up the sides.  Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

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