Don Pablo's Corn Cake
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1/2 cup softened butter (do not substitute)
- 1/3 cup corn flour
- 1/4 cup water
- 1 can (10 ounce size) creamed corn
- 1/4 cup corn meal
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons heavy whipping cream (or milk)
Preheat the oven to 350 degrees F. Place the softened butter in a medium-sized mixing bowl. Beat on medium speed with an electric mixer until creamy. Add the corn flour and water and beat until smooth. Stir in the corn by hand. In another bowl, combine the cornmeal, sugar, salt, and baking powder and mix well. Stir in the heavy whipping cream. Add the mixture to the corn batter and stir well to combine. Pour the batter into an ungreased 8x8-inch baking dish. Cover tightly with aluminum foil. Place the 8x8-inch dish inside a larger baking dish (such as a 9x13-inch baking dish) and fill it 1/3 full with hot water. Carefully place the corn cake in the oven and bake at 350 degrees F for 50-60 minutes. Remove from the oven and let it cool for 10 minutes. Serve warm, using an ice cream scoop to portion out servings. Cook's Notes: The secret to getting it creamy like Don Pablo's is the steaming so it is important to bake it covered and inside a pan of water.
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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by mpooh488957
1/2 cup softened butter (do not substitute) 1/3 cup corn flour 1/4 cup water 1 10oz can creamed corn 1/4 cup corn meal 1/3 cup sugar 2 tbsp heavy whipping cream (I use regular milk) 1/4 tsp sal
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