Sweet Corn Cake Best Dishes

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Thursday, June 20, 2019

Sweet Corn Cake

"A Mexican sweet corn cake with a spoon bread consistency."

Ingredients :

half of cup butter, softened
1/three cup masa harina
1/four cup water
1 1/2 cups frozen complete-kernel corn, thawed
1/four cup cornmeal
1/three cup white sugar
2 tablespoons heavy whipping cream
1/four teaspoon salt
half of teaspoon baking powder

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

In a medium bowl beat butter till it's far creamy. Add the Mexican corn flour and water and beat till properly blended.
Using a food processor, technique thawed corn, but depart chunky. Stir into the butter aggregate.
In a separate bowl, blend cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish this is stuffed a 3rd of the way with water.
Bake in a preheated 350 degree oven F (a hundred seventy five tiers C) oven for fifty to 60 minutes. Allow to chill for 10 minutes. Use an ice cream scoop for smooth elimination from pan.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it flippantly, and make easy-up easier.

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