I’ve been making this corn cake for years, and we love it, so I wanted to share the recipe with you.
For those of you who have never tried Mexican Sweet Corn Cake, it’s not really a cake.
It’s more of a side dish.
But not like a dessert.
OK, just try it, or I’m going to hurt myself trying to explain.
You make it in a pan:
Then you scoop and serve:
And then you watch it disappear.
We also made chicken enchiladas, cheese quesadillas, and Mexican rice– all low fat, and yummy.
Oh, and Mexican dinner wasn’t complete without a Strawberry Margarita. Yum.
Mexican Sweet Corn Cake
- 1/4 cup butter, softened
- 1/3 cup masa harina (Mexican corn flour) [I use corn meal instead.]
- 1/4 cup water
- 1 1/2 cups whole-kernel corn
- 1/4 cup cornmeal
- 1/3 cup white sugar
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy.
Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine.
Pour batter into an ungreased 8×8 inch baking pan. Smooth batter and cover tightly with aluminum foil.
Place pan into a 9×13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven for 50 to 60 minutes. Allow to cool for 10 minutes.