Sweet Corn Cake
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
40
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
Water1 cup
Cornmeal1 cup
White Sugar2 tbsps
Heavy Whipping Cream1 tsp
Salt1 tsp
Baking PowderDirections:
1
In a medium bowl beat butter until it is creamy
2
Add the Mexican corn flour and water and beat until well mixed
3
Using a food processor, process thawed corn, but leave chunky
4
Stir into the butter mixture
5
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder
6
Add to corn flour mixture and stir to combine
7
Pour batter into an ungreased 8x8 inch baking pan
8
Smooth batter and cover with aluminum foil
9
Place pan into a 9x13 inch baking dish that is filled a third of the way with water
10
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes
11
Allow to cool for 10 minutes
12
Use an ice cream scoop for easy removal from pan