| Ingredients: 3/5 Cup(s) masa harina 3/5 Cup(s) sugar 1/2 Cup(s) yellow cornmeal 1 1/2 Teaspoon(s) baking powder 1/2 Teaspoon(s) kosher salt 1 Cup(s) roughly chopped corn, frozen 1/2 Cup(s) water 1/4 Cup(s) cream, heavy 1 Cup(s) melted butter, unsalted |
Directions:
Preheat your oven to 350°. In a mixing bowl, measure and add masa harina, yellow cornmeal, sugar, baking powder and fine salt. Whisk to combine. Next add in the sweet corn that has been roughly chopped. You can do this either by placing the thawed corn on a cutting board and use a knife to chop, or pulse a few times in a personal blender or mini food processor. Lastly add in melted unsalted butter, water and heavy cream. Mix until combined. Pour the batter into an (un-greased) 2-quart oven safe baking dish. Tap it a few times so the top evens out. Cover tightly with foil and bake on the middle rack of your preheated oven for 1 hour, rotating halfway through baking. OR Cover tightly with foil and place the dish into a 9x13 baking dish and then fill up the larger pan 1/3 of the way with water and bake for 1 hour. This keeps the corn cake from browning and will give you a less crumbly texture. It all depends on what you prefer. Once baked, let cool for 10 minutes before serving. Use a spoon or ice cream scoop to dish and serve the sweet corn cake. |