Tex-Mex Sweet Corn Cake
Category: Corn
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1/3 cup masa harina
- 1/4 cup warm water
- 1/4 cup butter, softened
- 2 tablespoons cream, sour cream or yogurt
- 1/4 cup cornmeal
- 1 can (15 ounce size) creamed corn
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Heat oven to 350 degrees F. In a 2-cup glass measuring cup with a fork, mix masa harina with warm water. Mix until a cookie dough consistency. Add a little more water if necessary. Mix in softened butter. Stir until fluffy. Mix in cream. Stir until well mixed. Mix in cornmeal. Stir until well mixed. Pour creamed corn into 1-1/2 qt covered casserole dish. Stir in sugar, baking powder and salt into creamed corn. Mix well. Stir Masa Harina mixture into creamed corn mixture. Mix well. Cover the 1-1/2 qt casserole dish. Place into larger casserole dish filled with water. Bake in this water bath. Bake at 350 degrees F for 55-60 minutes. Cool for 10-minutes before serving. Serve with ice cream scoop.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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