Servings: 16 Servings
Calories: 187kcal
Equipment
- oven
- food processor
- baking dish
- Ice cream scoop
- baking pan
Ingredients
- 3 cups of frozen canned corn
- 1/2 cup of corn meal
- 1 cup of masa harina
- 2 stick of butter
- 1 tsp baking powder
- 1/2 cup of sugar
- 1/2 tsp salt
- 1/2 cup of water
- 4 Tablespoon heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, blend 3 cups of canned or frozen corn until smooth.
- In a mixing bowl, combine the blended corn with 1/2 cup of cornmeal, 1 cup of masa harina, 2 sticks of melted butter, 1 tsp baking powder, 1/2 cup of sugar and 1/2 tsp salt.
- Gradually add in 1/2 cup of water and mix until well combined.
- Finally, stir in 4 tablespoons of heavy whipping cream and mix until the batter is smooth.
- Grease a baking dish and pour the batter into it.
- Bake for 50 minutes or until the top is golden brown.
- Allow the cake to cool for at least 10 minutes before serving.
- Serve with a side of cream cheese or sweet salsa.
Notes
-Before adding the wet ingredients to the dry ingredients, make sure the melted butter is not too hot as this can cause the eggs to cook.
-If the cake is browning too quickly, cover it with foil and continue baking.
-You can add a few tablespoons of sugar to the batter if you would like the cake to be sweeter.
-You can also add a few tablespoons of cornmeal to the batter if you would like the cake to be crunchier.
-You can serve the cake with a side of cream cheese or a sweet salsa.
-You can also top the cake with your favorite frosting or a simple glaze.
Nutrition
Calories: 187kcal
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